Chilled broccoli soup

Chilled broccoli soup

By
From
Nature
Serves
4
Prep
15 mins
Cooking time
12 mins
Photographer
Françoise Nicol

AD— Use a 6 or 8 cm circular pastry cutter to help arrange the garnish in the middle of the soup plates. And when fresh almonds are out of season, use flaked almonds.

PN— They are forever discovering new nutritional virtues in broccoli. It protects from practically everything! So this is a soup to enjoy as often as you can. If you can’t get sheep’s curd, use another curd cheese – it will have the same nutritional value.

Ingredients

Quantity Ingredient
3 good-sized heads broccoli
800ml Chicken stock
a little olive oil
16 fresh almonds
salt
freshly ground black pepper
a little olive oil
very small bunch chervil
a pot sheep’s curd
fine sea salt flakes
freshly ground black pepper

Method

  1. Wash 3 good-sized heads of broccoli. Separate around ten florets and set aside. Remove the hard part of the base and roughly chop the rest of the broccoli, florets and stalks.
  2. Heat 800 ml of chicken stock. Prepare a large bowl filled with ice cubes.
  3. Heat a saucepan with a little olive oil, sauté the broccoli on a fairly high heat for 2 minutes. Pour in the boiling chicken stock and simmer for just 10 minutes, until tender.
  4. Tip into a bowl and immerse this in the large bowl of ice cubes to cool quickly and preserve the colour.
  5. Then blend until the soup is nice and smooth. Refrigerate.
  6. Put 4 soup plates in the freezer to cool.
  7. Peel and halve 16 fresh almonds.
  8. In a bowl, combine the reserved broccoli florets and half of the almonds. Add salt and freshly ground black pepper and pour a little olive oil onto this garnish.
  9. Pick the leaves from a very small bunch of chervil. Pour a pot of sheep’s curd (250 g) into a bowl.
  10. Take the soup plates from the freezer and put the garnish in the middle of each one. Place a quenelle of sheep’s curd, shaped with a spoon, on top. Sprinkle a few grains of fine sea salt flakes and freshly ground black pepper over.
  11. Pour the chilled soup around it. Sprinkle the remaining fresh almonds and the chervil leaves over and serve immediately, very cold.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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