Saturday, June 7, 2014

Broccoli Soup

This Broccoli Soup is simple, delicious and easy to make. The weather recently is so humid and hot and soup is on my mind when comes to cooking. This soup is simple and satisfying dinner for me and my family.

1 Pkt (1 litres) Chicken Stock
400g Broccoli
2 Potatoes
1  Big Onion ( cut into small pieces)
4 cloves chopped garlic
100g  Clarified Butter
1/4 tsp ground nutmeg
salt and black pepper to taste
Fresh Cream to taste


1. Heat up the stock pot, add in clarified butter and onion.
2. Stir fry short while and add in brocolli & potatoes.
3. Cook until soft and flavourful.
4. Add in chicken stock, enough to cover the vegetables.
5. Bring to boil and then simmer for abt 15 minutes until vegetables are tender.
6. Blend the vegeatables, add in cream, more chicken stock if necessary.
7. Bring the vegetable soup to boil and add salt, nutmeg & pepper to taste.
8. Serve.

To clarify butter

1.  Melt in a sauce pan and bring to boil. Don't stir.
2.  Once boiled, scoop up the foam from the top layer.
3.  Pour the clear butter oil into the stock pot you intend to use for cooking the vegetable soup.
     You will see some residue of the butter milk. Leave it.
4.  Done.


I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen) 


Jozelyn Ng said...

Hi, Cecelia. Thanks for linking up with LTU! I have never seen clarified butter before :) But your broccoli soup looks so yummy!

Cecilia Yap said...

Tks Jozelyn - it does make a difference using clarified butter.