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Thick broccoli-cherrysoup 17 Jun
tagAll purpose flour, Broccoli, Butter, Experiment, Griekse yoghurt, Groentebouillon, Kalkoenfilet, Rode kers, Soep, Voorgerecht, Witte boterham

Thick broccoli-cherrysoup

Felt like making a easy dish yesterday, soup is always perfect in these kind of situations. Broccoli was on sale in the supermarket and I browsed a bit through my own blogs until I came across the Olvarit post (dutch). This led to a sweet broccoli soup in this case with red cherries.

Thick broccoli-cherrysoup

I tried to recreate the Olvarit babyfood into a soup. It was a broccoli puree with pieces of turkey breast. They also added applejuice for the sweetness. I saw on Foodpairing.be, one of my favourite sites, that they had a suggestion to pair broccoli together with blackberries or black currant. So why not red cherries, it was time to give this a shot!

Ingredients (serves 4)

700 grams broccoli
300 grams turkey breast
vegetable stock
50 grams butter
50 grams of flour
greek yoghurt
white bread

Preparation

Melt the butter in the pan. Don’t overcook it by letting it turn brown. After a few minutes you can add flour to create a light roux. Add the broccoli, it doesn’t have to be finely chopped because the blender can do all the heavy work. Add the stock in small quantities to the roux while stirring, to ensure proper mixing. Softly boil for about 10 minutes.

In the meanwhile you can grill the turkey breast and the white bread. Finally stick the soup in a blender. Serve it together with the turkey & bread and some Greek yoghurt for some freshness

Recipe source: Kookjegek

One Response to “Thick broccoli-cherrysoup”
  1. The pairing does sound good, actually. By the way, when making the roux, I find that it works just as well to add the flour at the same time as the butter.

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