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Cuisine d'Aubéry
The food blog of FX
First Course Soup

https://www.cuisinedaubery.com/recipe/broccoli-soup/

French Broccoli Soup with Blue Cheese crumble

A recipe by Sophie Dupuis Tuesday January 31, 2023
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A hearty, healthy, delicious soup. What else?

FX (François-xavier)

About this recipe

Let's talk soups today! I realize I haven't posted any soup this winter, although I eat homemade soups virtually every evening during winter season (it's really comforting to face the harsh Los Angeles winter, with our 70 degrees, I really need my daily soup). LOL.

Truth is, I like spiced soups (we saw some HERE), but when I have friends over and they don't like spices, here's a beautiful French soup, more traditional, very healthy and hearty that everybody likes.

I was surprised myself to like it so much. I thought this would be bland and boring, but truth is, between its texture and taste, this soup is pure bliss

French Broccoli Soup with Blue Cheese crumble

No added fat in the soup, with a divine texture which reminds me of that of a velouté

The chef Sophie Dupuis then adds a crumble of "roquefort" (blue cheese), which goes really well with the broccoli flavor. However, if you want to keep this soup 100% vegan, just forget about adding the crumble

French Broccoli Soup with Blue Cheese crumble

Source of the recipe

French Broccoli Soup with Blue Cheese crumble


The recipe is on page 172

French Broccoli Soup with Blue Cheese crumble

Soups, Veloutés

A few definitions:

A Soup

● Soups, from Latin suppa, were originally a stock made of vegetables and meat, with big chunks in a flavored water. To make it more filling, ancients would add a piece of bread into it

A Mouliné

● is a soup that has been blended and strained

A Potage

● is a stock cooked with vegetables, served in a small bowl at the beginning of a meal

A Velouté

● is a soup, blended and strained, and thickened with corn starch or another thickener

A "Cream of"

● is a velouté with a heavy cream such as "crème fraîche"

A Consommé

● is a stock that has been reduced, and "cleared" (with the egg whites technique)

A Bisque

● is a velouté, made with fish and/or shellfish


Modifications to the original recipe

I modified only a few things...

● For the crumble, I bake for only 10 minutes (vs. 20 minutes mentioned in the book)

French Broccoli Soup with Blue Cheese crumble

Print Recipe, with photos Print Recipe, no photos
Chef: Sophie Dupuis Skill: Easy Level Cuisine: French Cuisine Courses: First Course, Soup, 
Vegetable stock Broccoli Shallots Parmesan cheese Potatoes Roquefort blue cheese
 5
Ingredients
  • For 6 cups

  •   2 Shallots
  •   1 Tablespoon Butter (15 grams)
  •   1 lbs 7 oz Broccoli (670 grams)
  •   1 ¼ lbs Potatoes (550 grams)
  •   4 ½ Cups Vegetable Stock (1 Liter). For the recipe, see HERE
  •   1 pinch of Salt
  • Crumble
  •   ½ Cup Flour (60 grams)
  •   3 Tablespoons Butter (40 grams)
  •    3 oz Roquefort Blue Cheese (75 grams)
  •   3 Tablespoons Parmesan Cheese (20 grams)


  • For 4 cups

  •   1.3 Shallots
  •   2 teaspoons Butter (10 grams)
  •   1 lbs Broccoli (446.6 grams)
  •    13 oz Potatoes (366.6 grams)
  •   2 ⅔ Cups Vegetable Stock (0.6 Liter). For the recipe, see HERE
  •   1 pinch of Salt
  • Crumble
  •   ¼ Cup Flour (40 grams)
  •   2 Tablespoons Butter (26.6 grams)
  •    2 oz Roquefort Blue Cheese (50 grams)
  •   2 Tablespoons Parmesan Cheese (13.3 grams)


  • For 8 cups

  •   2.6 Shallots
  •   1 Tablespoon Butter (20 grams)
  •   2 lbs Broccoli (893.3 grams)
  •   1 lbs 10 oz Potatoes (733.3 grams)
  •   5 ¾ Cups Vegetable Stock (1.3 Liters). For the recipe, see HERE
  •   1 pinch of Salt
  • Crumble
  •   ½ Cup Flour (80 grams)
  •   4 Tablespoons Butter (53.3 grams)
  •   ¼ lbs Roquefort Blue Cheese (100 grams)
  •   ¼ Cup Parmesan Cheese (26.6 grams)


  • For 10 cups

  •   3.3 Shallots
  •   2 Tablespoons Butter (25 grams)
  •   2 lbs 7 oz Broccoli (1.11 kilograms)
  •   2 lbs Potatoes (916.6 grams)
  •   7 ¼ Cups Vegetable Stock (1.6 Liters). For the recipe, see HERE
  •   1 pinch of Salt
  • Crumble
  •   ⅔ Cup Flour (100 grams)
  •   ⅓ Cup Butter (66.6 grams)
  •   ¼ lbs Roquefort Blue Cheese (125 grams)
  •   ⅓ Cup Parmesan Cheese (33.3 grams)

  • You will need...
    Non-Slip Cutting Boards
    Oak cutting board
    Sekiryu Santoku Japanese Knife
    4 Japanese Knives
    Cast Iron Dutch Oven Fontignac
    Staub Dutch Oven
    6-Quart Stock Pot with Cover
    Polyglass Spatula
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    KitchenAid Food Processor
    Food Processor Cuisinart
    Stainless Steel Mixing Bowl
    Large Mixing Bowls, Stainless Steel
    Spider Strainer Skimmer
    Perforated Baking Pan
    Silicone Baking Mat
    Steps


    Prepping

    1. Peel and mince the Shallots (2)

    2. Peel the Potatoes (1 ¼ lbs or 550 g) and cut into big chunks. By the way, I prefer using Sweet Patatoes

    French Broccoli Soup with Blue Cheese crumble French Broccoli Soup with Blue Cheese crumble

    Non-Slip Cutting BoardsOak cutting boardSekiryu Santoku Japanese Knife4 Japanese Knives

    3.  In a cast-iron pot (Dutch Oven), melt the Butter (1 Tablespoon or 15 g), on medium/high heat

    4. Cook the Shallots (2), while stirring them

    French Broccoli Soup with Blue Cheese crumble French Broccoli Soup with Blue Cheese crumble

    Cast Iron Dutch Oven FontignacStaub Dutch Oven6-Quart Stock Pot with Cover

    5. Add in the Broccoli (1 lbs 7 oz or 670 g), stir

    6. Add in the Potatoes (1 ¼ lbs or 550 g), stir

    French Broccoli Soup with Blue Cheese crumble French Broccoli Soup with Blue Cheese crumble

    Polyglass Spatula

    7.  For the Vegetable Stock (4 ½ Cups or 1 Liter) : I strongly recommend making your homemade stock : This will improve significantly the final taste

    8. The recipe is HERE, an easy recipe to make

    9. Pour in the Vegetable Stock (4 ½ Cups or 1 Liter)

    French Broccoli Soup with Blue Cheese crumble

    Cooking

    10.  Lower the heat, cook with the lid on

    11. Bring to a simmer and cook

    12.  Cook for about 15/20 minutes

    French Broccoli Soup with Blue Cheese crumble

    Blending

    13. Once cooked, blend: You may use either a blender, or a Food Processor (with chopping blades) or an immersion blender

    14.  Taste the soup and season with the Salt (1 pinch), but do not add too much ! The crumble is already very salty...

    French Broccoli Soup with Blue Cheese crumble French Broccoli Soup with Blue Cheese crumble

    Immersion Multi-Purpose Hand Blender Immersion Hand Blender BamixKitchenAid Food ProcessorFood Processor Cuisinart


    The Roquefort Blue Cheese Crumble

    15. If you need a vegan soup, you are done !

    16. Otherwise, here's how to make the crumble suggested by the chef Sophie Dupuis. I recommend it, as the taste blends perfectly with the broccoli

    17. In a large bowl, combine the Flour (½ Cup or 60 g), the Butter (3 Tablespoons or 40 g) (cold and diced), the Roquefort Blue Cheese ( 3 oz or 75 g) and the Parmesan Cheese (3 Tablespoons or 20 g)

    18.  For the Blue Cheese : The chef recommends to take French "Roquefort", but you may substitute with any blue cheese that you may find

    19. Combine with your hands

    French Broccoli Soup with Blue Cheese crumble French Broccoli Soup with Blue Cheese crumble

    Stainless Steel Mixing BowlLarge Mixing Bowls, Stainless Steel

    20. Next thing is to crumble, with your hands or with a skimmer (with large holes)

    21.  Bake in preheated oven at 400 °F / 200 °C, for about 10 minutes, or shorter in case the crumble bakes faster. Avoid burning the crumble !

    French Broccoli Soup with Blue Cheese crumble French Broccoli Soup with Blue Cheese crumble French Broccoli Soup with Blue Cheese crumble French Broccoli Soup with Blue Cheese crumble

    Spider Strainer SkimmerPerforated Baking PanSilicone Baking Mat

    22. That's it! Your broccoli soup is ready

    23. Pour into your bowls and add the crumble

    French Broccoli Soup with Blue Cheese crumble
    Result

    Bon appétit!

    Can be stored a few days in the fridge, in an airtight container

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Vegetable stock Broccoli Shallots Parmesan cheese Potatoes Roquefort blue cheese
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