Curried Broccoli Soup
Submitted by faten
Chilled curried broccoli soup pureed smooth with chicken stock and finished with cold cream and fresh watercress. A silky, spiced cold soup that comes together in under 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis soup plays a neat trick: it’s cooked hot but served cold, and the chilling transforms it from a simple broccoli puree into something elegant and refined.
Two pounds of broccoli get boiled tender, mashed into chicken stock, and spiked with curry powder and cayenne that have been fried in butter until deeply toasted and fragrant.
A cornstarch slurry pulls the texture together, and after a good blitz in the blender and a pass through a sieve, the soup is impossibly smooth.
Chill it down, swirl in cold cream right before serving, and scatter fresh watercress on top for a peppery green finish.
Chef Tips
- Fry the curry powder and cayenne in butter until dark brown. This step cooks out the raw, dusty taste and brings out deep, toasty warmth you can’t get from stirring spices into liquid.
- Strain through a sieve after blending for a truly silky texture. Broccoli has fibrous bits that even a powerful blender won’t fully smooth out.
- Add the cream cold, right before serving. Stirring cold cream into chilled soup keeps the texture light. Heating the cream into the soup makes it heavier.
Ingredients
Directions
Clean the broccoli and cut it into pieces.
Cover with the boiling water with 1 teaspoon of salt added and cook for about 15 minutes, until it is tender.
Drain, mash and add to the chicken stock in a heavy saucepan.
Heat the butter in a separate pan and brown the onion lightly.
Add the onion to the stock. In the remaining butter in the pan, fry the curry powder and cayenne to a dark brown.
Stir in the cornflour and cook to a smooth paste.
Add a little of the stock to this, blending well, and return everything to the saucepan.
Allow to simmer for 5 minutes, then press all through a sieve or purée in a blender.
Add more salt to taste, if needed.
Chill well. Add the chilled cream just before serving. Sprinkle with the chopped watercress.
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