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Ah, broccoli velouté… that classic we all like, especially when it’s a bit chilly outside. I must admit I’ve often tried several methods before finding my perfect balance between creaminess and flavor. A soup that practically makes itself and warms you up just right, honestly, isn’t that great?
What I love about this velouté is that it looks like a complicated dish, but actually, it’s super simple. I often forget to add enough cream, and so it lacks a bit of that creaminess that works its magic. Next time, I’ll be a bit more careful. You’ll see, it’s the trick that makes all the difference.
For the broccoli, I always choose fresh florets. Sometimes I get tempted by frozen ones, especially when I’m in a hurry, and that works too, although I find the taste is less generous. Anyway, you can adapt according to your desires or what you have on hand.
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I also like to vary the seasoning: a bit of nutmeg, sometimes fresh chives at the last minute. It’s a little extra that makes all the difference and adds a bit of pep to the recipe. But hey, here, do as you feel, no fixed rules, just enjoyment.
The essential ingredients for a creamy and tasty broccoli velouté
- 600 g of fresh broccoli (or frozen, but fresh is better!)
- 1 medium potato (for texture, honestly it helps a lot)
- 1 large onion, it makes the whole aromatic base
- 1 cube of chicken or vegetable stock (depending on what you prefer)
- 20 cl of fresh cream (yes, it’s the star of creaminess)
- 1 knob of butter to sauté the onion
- Salt, pepper, a pinch of nutmeg to taste
Step-by-step preparation of your broccoli velouté
- Start by breaking the broccoli into small florets, it makes cooking and blending easier afterward.
- Peel the potato and cut it into pieces so it cooks quickly and adds sweetness.
- In a large pot, melt the knob of butter over low heat, then add the finely sliced onion. Let it become translucent without burning, this is important for the flavor.
- Add the broccoli, potatoes, then the stock cube and cover with water to the right level (not fully submerged, just enough to cook).
- Let it simmer quietly for about twenty minutes or until the vegetables are tender.
- That’s when I often remind myself to remove the bouquet garni if you added one, otherwise you’ll have some pretty tough bits just on your tongue, not always very pleasant.
- Then, blend everything either with a blender or an immersion blender. Personally, I find that a blender makes it smoother, but the immersion blender works very well too.
- Finally, add the fresh cream, a little salt, pepper, nutmeg, and stir well. Adjust the seasoning, taste it, it’s the best moment.
Tools to get out to cook your broccoli velouté like a home chef
- A sufficiently large pot
- A well-sharpened knife to cut your vegetables
- A cutting board (ah that’s essential, I never go without it)
- A blender or an immersion blender
- A wooden spoon
- A bowl or ladle to serve this little marvel
Personal tip for even more indulgence
When I’m really motivated, I add a bit of grated cheese (emmental or parmesan, it’s great) just before serving. It melts gently and gives a comforting little flavor that I adore. After all, I know that not everyone likes cheese in their soup, so it’s 100% optional.
This velouté is a perfect dish when you just want a light dinner that’s filling. You can even prepare it in advance, it keeps very well and reheats without problem.
I find it’s also a good way to get kids to eat some veggies (even if it’s almost an impossible mission, huh). With a little homemade garlic crouton, it almost becomes a feast.
Go on, dive in, this homemade broccoli velouté is delicious and easy. I bet after that, you’ll want to make it all winter long.
Can frozen broccoli be used for this recipe?
Yes, frozen broccoli works very well, especially when you’re short on time. The taste may be a bit less fresh, but the simplicity is there.
How to get a smooth velouté without a blender?
An immersion blender does the job perfectly. For an ultra-smooth result, you need to blend a bit longer and make sure the pieces are very small beforehand.
Can fresh cream be replaced?
Of course, you can use plant-based cream (soy, oat) for a lighter or vegan version. The texture is a bit different but always delicious.
How long does the velouté keep?
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In the fridge, your velouté will keep about 3 days in an airtight container. Remember to reheat it well before serving.
What to serve with this velouté?
Garlic croutons, a lightly vinaigrette green salad, or even a bit of smoked ham for protein lovers.
