Cream of Broccoli Soup

There’s no waste with this soup. Use the whole broccoli head, including the stalks, to really make the most of those valuable antioxidants.

Recipe provided by:

Readers Digest | Amazing meals


  • 1 litre chicken or vegetable stock
  • 600g broccoli, cut into florets and stalks chopped
  • 1 onion, roughly chopped
  • 2 garlic cloves, crushed
  • 2 tbsp long-grain rice
  • 2 tbsp crème fraîche
  • 1 tbsp flaked almonds, toasted
  • salt and freshly ground black pepper

preparation method

  1. Bring the stock to the boil in a large saucepan. Set aside a few florets of broccoli for the garnish, then add the rest to the saucepan with the onion and garlic.
  2. Bring back to the boil and tip the rice into the saucepan. Cover and cook over a low heat for 20 minutes or until the broccoli and rice are tender.
  3. Meanwhile, cook the reserved broccoli florets in a little lightly salted, boiling water for 5 minutes until just tender. Refresh in cold water and drain on kitchen paper.
  4. Blend the soup in a blender or food processor, then return the soup to the pan. Add the crème fraîche and season to taste.
  5. Serve garnished with the separately cooked broccoli florets and the toasted almonds.


Copyright by The Readers Digest Association, Inc. 2005


*If preferred, you can substitute milk or single cream for the crème fraîche. *Add a few ice cubes to the water in which you refresh the broccoli florets in step 2: the cold will set their deep green colour.

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