Cream Cheese Broccoli Soup

🧂 Ingredients

• 2 pcs fresh broccoli

  stems and cut offs
• 30 gr unsalted butter
• 200 ml chicken or vegetable stock + extra at the end
• 70 gr cream cheese

Instructions

• 1 Wash, cut, and trim the broccoli florets and keep the stem and cut offs for the
  soup. Keep the firm and green florets for another recipe.
• 2 Use a vegetable peeler or a paring knife to remove the outer layer of the
  broccoli stems to reveal the tender part.
  
  Coarsely chop the heart of the stems.
• 3 Melt the butter over a low heat and sweat the broccoli stems and trimmings with
  a pinch of salt.
• 4 Add chicken or vegetable stock up to the level of the broccoli, cover with a lid
  and let it cook until tender.
• 5 Blend the broccoli soup with the cream cheese and adjust the texture with some
  extra stock if necessary. Season to taste and serve.

Nutrition Info