Stovetop, Oven, Parchment paper, Pot (small), Immersion blender, Sheet Tray
Preheat the oven to 400°F. Wash the broccoli. Cut it into florets. Trim & dice the stem.
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.
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.
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.
Serve the soup garnished with the parmesan crisps!
Average estimated amount for one serving
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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