Broccoli soup is such a classic and the chances are you probably have a go to recipe. The one I’m offering today is very creamy and delicious and slightly different and healthier than your standard cream of broccoli because thickened with rye bread instead of for example flour. It adds a very unexpected flavor which nicely compliments broccoli. Also, this soup is very smooth and not too heavy on the cream but of course feel free to add some extra cheese. I love the rich vegetable flavor coming from onion, leek, carrots and celery, it’s so much better than using plane chicken broth and broccoli, you can really taste the difference.
Soups are so perfect for cold fall days. To be honest, after I made this soup I ate it for lunch and dinner at least 3 days in a row and I was so happy. I was still hoping that it will get warmer, after all you can never be sure with Chicago, but after few last weeks I stopped kidding myself. I packed my summer dresses, shorts and sandals in a box and put it away and took out my fall wardrobe from the bottom of my closet. I have my sweater, fuzzy socks on and a bowl of hot soup in my hand- fall, bring it on, I am ready.
To make the broccoli rye bread soup I started with chopping carrot and celery. I peeled and cut my onion in half and fried it on the stove, directly above the fire for few seconds, until slightly browned on the sides. That’s a little trick I picked up from my mom. It really makes a big difference!
I placed all my vegetables in a cooking pot and covered with chicken broth. Alternatively, with water and 2 chicken bouillon cubes which is more or less the same thing. I added bay leaves, whole peppercorns, salt and pepper. I brought my soup to boil and cooked until vegetables were semi-cooked, about 20-25 minutes.
In the meantime I cut of the steam of the broccoli and divided them into little florets.
I added broccoli to the rest of the soup and cooked for 5-7 more minutes.
I removed leek and onion from the soup, let the soup cool a bit and and transferred the it to a blender. It should only be filled half way through. I pulsated it until I couldn’t see any bigger chunks of vegetables.
I transferred my soup back to the cooking pot, added 1/2 cup of sour cream and 3 tablespoons of cream cheese to my soup and mixed everything. If you’re on a diet you can use low fat options. I decided to use rye bread to thicken the soup.
I diced it, added to the soup and cooked for 10 minutes, until the bread fell apart partially. I tried it again and added some more salt.
I served it with fresh parsley and grated mozzarella cheese on top. Yum!
If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 7 cups of chicken broth or 2 chicken bouillon cubes
- 4-5 carrots
- 4-5 celery stalks
- 1/2 onion
- 2 garlic cloves
- small piece of leek
- 3 bay leaves
- a teaspoon of whole peppercorn
- 1 tablespoon of salt
- 1 tablespoon of pepper
- fresh parsley for garnish
- 1/2 cup of sour cream
- 3 tablespoon of cream cheese
- 1/4 cup of grated mozzarella cheese
- Chop carrots and celery, peel onion. Carefully brown the onion on the stove, over the fire.
- Place all vegetables in a cooking pot and cover with chicken broth or water with chicken bouillon cubes. Bring to boil and cook until vegetables are semi-soft, for about 20 minutes.
- Chop broccoli into little florets, add to the soup and cook for another 10 minutes.
- Remove onion and leek and blend soup in a food processor until smooth.
- Add sour cream, cream cheese and cubes rye bread and cook for another 10 minutes.
- Serve with fresh parsley and grated mozzarella cheese on top. Enjoy!