Broccoli Soup with Parmesan Crisps
Be the first to reviewAdd some fancy crunch to your cream soup!
Utensils
Stovetop, Oven, Parchment paper, 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
Place the broccoli in a pot & cover with water. Season with salt. Bring to a boil. Then cover & cook over medium heat for 15 min.
Step 3
Meanwhile, make small piles of grated parmesan on a parchment-lined baking sheet. Sprinkle with pepper. Bake for about 5 min at 400°F. Check frequently, removing from the oven when golden brown.
Step 4
Purée the broccoli & water using an immersion blender, blender or food processor. Add the cream & blend again. Add a bit of water if the soup is too thick.
Step 5
Serve the soup garnished with the parmesan crisps!
Nutrition facts
View nutritional information
| Energy | 299 cal. |
| Fat | 26 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 299 Energy, 26 g of Fat, 9 g of Carbohydrates, 10 g of Protein, 2 g of Fiber.
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