Creamy Broccoli Cappuccino
Creamy broccoli soup appetizer served in small glasses with whipped cream and nutmeg. A fun holiday starter for dinner parties.
Ingredients
- 1 tablespoon butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 medium potato peeled and diced small
- 1 pound broccoli trimmed and cut into florets, stem peeled and diced
- 2 cups vegetable broth
- 1 cup milk
- ½ cup water
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup heavy cream
- ⅛ teaspoon ground nutmeg
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt the butter in a medium soup pot.1 tablespoon butter
- Cook the finely chopped onion over low heat for about 4 minutes, until soft and glossy.1 small onion
- Add the garlic and cook for 1 minute, until fragrant.2 cloves garlic
- Add the potato, broccoli, vegetable broth, milk and water.1 medium potato, 1 pound broccoli, 2 cups vegetable broth, 1 cup milk, ½ cup water
- Bring just to a boil, then lower the heat and simmer gently for about 10 minutes or until the potato is soft enough to crush with a spoon.
- While the soup simmers, whip the heavy cream until softly thick, about the texture of Greek yogurt.½ cup heavy cream
- Blend the broccoli soup smooth with an immersion blender.
- Season with salt and pepper.½ teaspoon salt, ⅛ teaspoon ground black pepper
- Pour the warm soup into pretty glasses. Spoon a large dollop of softly whipped cream on top.
- Grate a little nutmeg over each glass and serve right away, because the warm soup slowly melts the cream topping.⅛ teaspoon ground nutmeg
NOTES
1. What is broccoli cappuccino soup? Broccoli cappuccino soup is a smooth broccoli soup served with a soft cream topping. It is usually served in a glass so it looks a bit like a cappuccino.
2. Can I make broccoli cappuccino ahead of time? Yes, you can make the soup ahead and reheat it gently before serving. Whip the cream just before adding it to the glasses.
3. Why add potato to broccoli soup? Potato thickens the soup naturally and gives it a smooth texture. It also keeps the soup soft and mild.
4. Can I use milk foam instead of whipped cream? For a lighter, more cappuccino-like top, use warm milk foam. For a richer starter, use softly whipped cream.
5. Storage
- Refrigerator: store the soup without the whipped cream in an airtight container in the refrigerator.
- Reheating: reheat gently in a saucepan and stir well.
- Whipped cream: whip the cream just before serving.
- Freezer: you can freeze the soup, but because it contains milk, the texture may change slightly after thawing.
- After thawing: blend or whisk the soup while reheating.
Nutrition
Calories: 260kcal | Carbohydrates: 24g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 869mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1595IU | Vitamin C: 114mg | Iron: 1mg
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