Whenever I see fresh broccoli at Pazhamudhir or Nilgiris I pick up a floret without fail.I havent tried anything other than the usual stir fry or rarely add it along with pastas.So this time when I got it, I wanted to try a soup with it.
I am happy that mittu started liking green cauliflower(broccoli in her language ;)) so another additional reason to buy this veggie often 🙂 Tried jeyashris version which I felt was more indianised and that was the main reason I loved the recipe…It was flavourful, creamy and yummy – exactly how we want our soup to be.
1.Cut the broccoli into florets and immerse in warm water – this is remove worms if any. Then pressure cook it along with potato, onion and garlic for 3 whistles or till mushy.Reserve the stock, keep aside.
2.Cool down and then grind to a smooth paste. Heat a pan add the paste, milk and give a quick stir.
3.Then add the stock water (used for boiling) and allow it for 2mins. Then add pepper and salt. Add cream while serving.
You can add boiled stir fried broccoli florets while serving. Serve hot with bread or soup sticks.
- You can also stir fry broccoli and top it while serving the soup.
- For a more richer version use half and half of milk and cream.