Creamy broccoli soup topped with flavorful chive-cayenne oil drizzle.
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Nutrition per Serving
Ingredients
Estimated total cost: €4.61 · €1.15/serving
- 1/4 cup plus 1 tablespoon extra-virgin olive oilEst. price €0.35–€0.65
- 1/4 cup coarsely chopped chivesEst. price €0.40–€0.80
- Pinch of cayenne pepperEst. price €0.01–€0.03
- 1 medium onion, choppedEst. price €0.30–€0.60
- 1 fresh or 2 dried Turkish bay leavesEst. price €0.05–€0.15
- 1 pound broccoli, stems and crowns cut into 1-inch pieces (about 6 cups)Est. price €1.50–€3.00
- 4 cups low-salt chicken brothEst. price €2.00–€4.00
Steps
- 1In a blender, combine 1/4 cup of oil with chives and cayenne pepper to create a smooth puree. Season the mixture with salt to taste.
- 2Begin by heating 1 tablespoon of oil in a large saucepan over medium-high heat. Sauté the onion and bay leaves until the onion turns golden, stirring frequently for about 7 minutes. Introduce the broccoli to the pan and stir until it becomes bright green, which should take around 1 minute. Pour in the broth and allow the mixture to simmer until the broccoli reaches a tender consistency, approximately 5 minutes. Afterward, remove and discard the bay leaves from the soup. Let the soup cool slightly before serving.
Cultural note
Broccoli soup is a popular dish in many cultures around the world, often associated with comfort and nourishment. Chives and cayenne pepper add flavor and depth to the soup, enhancing its overall taste profile. The use of Turkish bay leaves brings a unique twist to the traditional broccoli soup recipe.
Seasonal note
Broccoli is at its peak during the fall and winter months, making it an ideal ingredient for warming soups during the colder seasons. Chives and cayenne pepper are typically available year-round.
Health note
This broccoli soup is a nutritious option, providing a good source of vitamins A, C, and K. It is also a good source of fiber, with low calories and moderate protein content. The soup contains healthy fats from olive oil and is relatively low in saturated fat.
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