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broccoli creme friaiche soup in a white bowl on top of a sack cloth with chives scattered next to it

Nourishing Broccoli Soup with Crème Fraîche

This soup is quick to make, deeply nourishing and delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 5

Equipment

  • stick blender

Ingredients

  • 2 tbsps butter
  • 1 large or 2 small heads of broccoli (800 grams total weight)
  • 1 large onion
  • 5 cups chicken stock
  • ⅓ cup crème fraîche, plus a few extra tablespoons for serving
  • unrefined salt and freshly ground black pepper

Instructions

  • Cut up the broccoli into individual florets. Chop the broccoli leaves and thickly peel and slice the stem. Dice the onion.
  • Melt the butter in the pan and saute the onion on medium heat until soft. Season well with salt and freshly ground black pepper.
  • Add the broccoli florets, stems and leaves to the pot. Add in the stock. The stock won't completely cover the broccoli pieces - that is fine, don't add more stock.
  • Bring the soup to boil, then reduce the heat to low and simmer the soup for 15-20 minutes until the broccoli is tender.
  • Switch off the heat and stir in the crème fraîche into the soup. Blend straight in the pot with a stick blender until smooth.
  • Serve hot drizzled with some more crème fraîche, or topped with some cheddar cheeese or some sourdough croutons.

Notes

  • If you don't have chicken stock, feel free to use beef or lamb stock.
  • If you can't get crème fraîche, you could substitute it with regular cream or just plain whole milk. 
  • This soup is freezer friendly.