Wednesday, January 11, 2012

Creamy Broccoli Soup

Finally, soup weather!  For the last 10 years we have been living in equatorial Kuala Lumpur and Singapore.  And while KL is near and dear to my heart, and Singapore holds a special place as our very first overseas posting as a married couple, frankly, the weather doesn’t change much.  We had rainy and warm, and less rainy and warm.   So for a soup person like me, really rainy days become soup days.   But Cairo is cold right now! (I had to go out and buy slippers and I can tell you, although you might not believe me, I chose the most demure ones on offer.) This is one of my favorite soups and it’s the starter for dinner tonight, since IT’S SOUP WEATHER HERE.  Simple, easy and delicious.

Biggest broccoli ever - almost 1 kg or 2lbs
One head of broccoli
1/4 cup heavy cream
1 chicken or vegetarian stock cube
Sea salt
Black pepper

Cut the stem off of the broccoli as close to the florets as you can.  Then trim closer so you have only little bitty “heads” of broccoli left.

Peel the stem pieces by cutting into the stem just inside the hard outside and pulling down to pull the outside off.  It should come right off easily, like stringing a piece of celery.

Good inside stem to the left.  Hard outer peel to the right. 
Whenever I am chopping broccoli, Beso waits patiently. Usually he gets the stems. Sorry, buddy, not tonight. 

Chop the stem into small pieces.  Put the stem and half of the florets into a pot and cover them with water.  Add your stock cube and bring to a boil on the stove.  

They were covered!  They are just floating now. 
Turn the fire down to medium and cook until the broccoli is turning to mush.   Take it off the stove and allow to cool slightly.  We are going to blend this and we don’t want to burn ourselves.

Meanwhile, cut your larger florets in halves or quarters, depending on how big they are.  You are looking for bite-sized pieces that won’t take long to cook through. 

Using a hand blender or a regular blender, puree the cooked broccoli until smooth.

Put it back on the fire and heat till just boiling.  Add in the remaining florets and cook until they are done to your satisfaction.  Some people want them still a little crunchy; some want them tender. 

Add in your 1/4 cup cream – or more or less, as you like.  Stir and taste, adding salt, if needed and a good grind or two of fresh black pepper.

Serve with an additional drizzle of cream.  Enjoy!

And here are my slippers.  Go ahead, judge me. You didn't see the other choices.


  1. Great slippers and I'm sure the soup was good too.

  2. Soup looks great. Do your slippers light up as you walk ? they look like they should have that option. Love them and you.

  3. Slippers look great Stacy, but the soup looks better!

  4. Thank you! The slippers are warm and the soup was good. What more can a person ask for?

  5. Sadly, they do not light up. The sequins twinkle in the light but that's all. That would be an awesome option. I love your comment and you.

  6. Thanks, Deb. You probably eat a lot of soup in the frigid north! My Cairo winter is probably your summer in Copenhagen, yes?

  7. I just LOVE your slippers!!!! and will very soon try your soup recipe as I am actually in SOUP COUNTRY myself!


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