Broccoli Soup
Submitted by 42989
Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.
YIELD
4 - 6 ServingsPREP
25 minCOOK
10 minREADY
35 minThis is not your average bowl of broccoli soup. This one comes with a crown.
Broccoli, potato, sage, and garlic get simmered in chicken stock, pureed silky smooth, then finished with heavy cream.
But the real move? Ladle it into oven-safe bowls, drop in a nugget of Stilton, stretch puff pastry over the top, brush with egg wash, and bake until it puffs up golden and flaky.
Crack through that buttery dome with your spoon and the steam hits you with the most incredible aroma.
Pro Tips
- Make sure the puff pastry doesn’t touch the soup. It needs air underneath to puff properly
- Use frozen puff pastry. Homemade is impressive but store-bought works beautifully here
- Stilton is a bold blue cheese. If that’s too strong, swap in a milder blue or even sharp cheddar
- Egg wash the pastry for color and shine. One egg whisked with a tablespoon of water does the trick
Ingredients
Directions
In a large saucepan saut? in oil, over medium heat, broccoli, onion, sage and garlic. Add potato, chicken stock, bay leaf, salt and pepper.
Bring to a boil, reduce heat and simmer for approximately 20 minutes or until potato is fully cooked.
Pur?e in a food processor and return to heat. Adjust seasoning and add cream. Simmer gently. Do not boil.
Preheat oven to 425?F. Place hot soup in individual serving bowls and add a bit of Stilton.
Cover with the puff pastry which has been rolled out, make sure it does not touch the soup. Brush the top of the pastry with an egg wash (egg and water mixed).
Bake at 425?F 10 minutes. Watch carefully so it doesn’t burn.
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