Cream of broccoli soup

Name: Vellutata di broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 600 g di broccoli a cimette; 1 patata media; 1 cipolla; 700 ml di brodo vegetale; 40 g di Parmigiano Reggiano grattugiato; Olio extravergine, sale, pepe, noce moscata; Crostini di pane; Semi di zucca

Vellutata di broccoli

Creamy broccoli and potato soup with Parmigiano Reggiano, crunchy croutons and pumpkin seeds, ready in 30 minutes.

30 min

4 servings

Easy

Velvety green cream of broccoli and potatoes with Parmigiano Reggiano: light, tasty and ready in half an hour. History and Tradition Broccoli cream soup is one of the simplest and most nutritious winter soups: broccoli, rich in vitamins and mineral salts, is cooked with a potato that gives natural creaminess without the need for heavy cream. The Parmigiano Reggiano added at the end of cooking gives flavor and roundness. A pinch of nutmeg and a drizzle of olive oil raw, off the heat They complete the dish. To maintain a beautiful green color, it's important not to overcook the broccoli.

Instructions

Voice reading

3 steps · natural Italian voice

Cook the vegetables

Heat oil in a pan and sauté the onion for 4 minutes. Add the diced potato, cook for 2 minutes, then add the broth and bring to a boilCook for 8 minutes.

Add the broccoli

Add the broccoli florets and cook for 8-10 minutes until tender but still a nice green.

Blend and serve

Blend with the immersion blender until you get a smooth cream. Add the Parmigiano Reggiano, nutmeg, salt, and pepper. Serve with raw olive oil and croutons.

Chef's Tips

For a bright green, don't overcook the broccoli and blend it until just tender; serve immediately with Parmigiano Reggiano, oil raw, off the heat, croutons and pumpkin seeds.