Broccoli and celery cream soup

Name: Broccoli and celery cream soup - Rozalia D.
Ingredients: 1 broccoli; 1/2 small celery; 50 g butter; 2 onions; salt; pepper; yogurt or sour cream for serving; (croutons)

Soups - Broccoli and celery cream soup by Rozalia D. - Recipia

Creamy Broccoli and Celery Soup I've made this soup many times when I've wanted something quick, especially on days when I had vegetables that needed to be used up urgently. Broccoli and celery make a great team, and if there's a bit of butter and an onion at home, the soup is practically ready. It doesn't require many ingredients and is one of the simplest creamy soups to prepare. The sour cream or yogurt for serving gives it that final flavor I always seek. Quick Info Total time: approximately 35-40 minutes Preparation time: 10-15 minutes Cooking time: 20-25 minutes Servings: 4 Difficulty: easy Recipe type: creamy soup, suitable for lunch or dinner Ingredients 1 medium broccoli 1/2 small celery 50 g butter 2 onions salt, to taste pepper, to taste 1 - 1.5 liters water yogurt or sour cream, for serving (optional) croutons Preparation Method 1. Peel and finely chop the onion. Peel the celery and cut it into cubes, not too small. Break the broccoli into florets. 2. In a large pot, melt the butter over medium heat. Add the onion and sauté until it becomes soft, without browning too much. 3. Add the celery pieces to the onion and stir a few times. 4. Pour 1 - 1.5 liters of water into the pot, then add the broccoli florets. The water should cover the vegetables but not drown them. If using frozen broccoli, add it directly without thawing. 5. Let everything boil over medium heat. Check the vegetables after 15-20 minutes – if a fork goes in easily, they are done. Do not overcook to avoid losing the green color of the broccoli. 6. Remove the pot from the heat. Blend the vegetables directly in the pot with an immersion blender until you achieve a smooth soup. If you don't have an immersion blender, you can blend the vegetables in small batches with a countertop blender, then pour the soup back into the pot. 7. Season with salt and pepper to taste. Put the pot back on the heat and let it simmer for a few more minutes (2-3 minutes) just to blend the flavors. 8. Serve the soup hot, topped with sour cream or yogurt. Croutons are optional but add texture. Why I Make This Recipe Often It's a quick, inexpensive, and fairly hearty soup. It can be easily adapted and is made from ingredients I usually have in the fridge. Broccoli and celery complement each other, and the butter adds flavor. It blends quickly, and there aren’t many dishes to wash afterward. Tips and Variations Tips - Use butter for flavor – vegetable oil doesn’t provide the same taste when sautéing. - If you want a thinner soup, add water gradually after blending the vegetables. - Don’t let the broccoli boil too long, or it will lose its color and become too mushy. - If using frozen broccoli, add it directly to the pot, no need to thaw beforehand. Substitutions - You can use heavy cream or Greek yogurt for serving, depending on what you have on hand. - If you don’t have celery, a bit of parsnip can work, but the flavor will be different. Variations - For a richer soup, you can add a small potato while boiling, but it’s not necessary. - If you want a more intense flavor, you can add some fresh herbs at the end (parsley or dill), but it’s not mandatory. - Simple or garlic croutons pair very well for serving. Serving Ideas - Warm, with a drizzle of sour cream or yogurt on top. - Croutons add texture and enhance the flavor. - It can also be served with a bit of olive oil at the end if you’re not using sour cream. Frequently Asked Questions Can I use just the broccoli stalk? Yes, the broccoli stalk can be used as well, just make sure to peel the fibrous skin off and cut it into small pieces. It will need to boil a bit longer than the florets. If I don't have an immersion blender, how do I blend the soup? You can remove the vegetables with a slotted spoon and blend them with a regular blender, then return them to the pot. A hand mixer can also be used, although it may not be as smooth. Can I use vegetable broth instead of water? Yes, if you have clear vegetable broth, you can use it instead of water. It adds extra flavor, but it’s not essential for the recipe. What should I do if the soup turns out too thick? Thin it out with a bit of hot water or vegetable broth until it reaches the desired consistency. Is the soup suitable for small children? Yes, it doesn’t contain hard-to-digest ingredients. For small children, don’t add pepper and dilute the soup more. Nutritional Values Estimated per serving (without sour cream or croutons): Calories: approximately 90-110 kcal Protein: 3-4 g Fat: 6-7 g (from butter and vegetables) Carbohydrates: 8-10 g Fiber: 2-3 g The soup is low in calories, contains fiber, and some protein from broccoli. Adding sour cream or croutons will increase the values. Storage and Reheating The soup can be stored in the refrigerator, covered, for 2-3 days. When reheating, stir well and heat only as needed, over low heat or in the microwave. Freezing is not recommended, as the texture of the blended soup with butter and broccoli may separate. If there are leftovers, add sour cream or yogurt only before serving, not in the pot.

Broccoli and celery cream soup

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