Ingredients
Utensils
Stovetop, Oven, Pot (small), Immersion blender, Sheet Tray, Knife
recipe
Step 1
Preheat the oven to 400°F. Wash the broccoli. Cut it into florets. Trim & dice the stem.
Step 2
Add the broccoli & vegetable broth into a pot. Grate in the garlic. Season with salt & bring to a boil. Once boiling, lower to a simmer & cook for 10-12 min.
Step 3
Meanwhile, make small piles of grated parmesan cheese on a parchment-lined baking sheet. Season with pepper. Bake for about 5-6 min at 400°F. Check frequently & remove from the oven when golden brown.
Step 4
Take the soup off the heat. Using an immersion blender, blender or food processor, purée the soup until smooth. Add the cream & pesto. Blend again & season to taste.
Step 5
Remove the parmesan crisps from the oven. Ladle the soup into a bowl & top with the parmesan crisps. Serve & enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 411 cal. |
| Fat | 35 g |
| Carbohydrates | 9 g |
| Protein | 10 g |
| Fiber | 2 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Broccoli Soup with Parmesan Crisps" contains 411 Energy, 35 g of Fat, 9 g of Carbohydrates, 10 g of Protein, 2 g of Fiber.
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