Broccoli and potato soup with creamy pistou
This velvety broccoli and potato soup is comforting and wholesome, topped with a luscious creamy herbal pistou made with basil and pine nuts. The fresh, nutty swirl enhances the earthy richness of the smooth vegetable base. Serve warm with an extra drizzle of olive oil for an elegant starter or light lunch.
Ingredients
- Vegetable stock250 ml
Instructions
5 steps- 1
For the soup, heat the butter in a pan over a medium heat and gently fry the onion for 3-4 minutes, until softened.
- 2
Add the potato and broccoli to the pan and stir. Add the chicken stock and bring the mixture to a simmer. Simmer for 8-10 minutes, or until the vegetables are tender, then stir in the cream.
- 3
Blend the mixture with a stick blender until smooth.
- 4
For the pistou, blend all the pistou ingredients in a food processor until smooth.
- 5
Serve the soup in a bowl with the pistou and cream drizzled over the top. Garnish with the chopped parsley and chervil.
Nutrition
1 serving ≈ 550 g
Nutrition values are estimates. - means data is unavailable.
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