Cream of broccoli with hazelnuts using a Thermomix
(5)
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This Cream of Broccoli with Hazelnuts is not just a soup; it's a warm embrace in a bowl! Originating from the heart of French cuisine, this delightful dish combines the earthiness of broccoli with the nutty crunch of hazelnuts, creating a symphony of flavors that dance on your palate. Did you know that hazelnuts have been a beloved ingredient since ancient times, cherished by the Romans and used in everything from desserts to savory dishes? As you blend the vibrant green broccoli with creamy goodness, you’ll feel like a culinary maestro, conducting a delicious orchestra right in your kitchen. Top it off with a drizzle of hazelnut oil and a sprinkle of roasted nuts for that perfect finishing touch, and you’re ready to impress at any dinner party!
Ingredients
- 50 g Hazelnut
- 80 Onions
- 20 g Butter
- 550 g Broccoli
- 200 g Potato
- 300 g Water
- 1 Vegetable broth cube
- 2 Pinch(es) Pepper
- 150 g Fresh liquid cream
Steps
- Preheat the oven at 150°C.
- Line a baking tray with parchment paper and set aside.
- Add 50 g of hazelnut in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 5.
- Pour transfer the mixture onto the prepared tray and place it in the oven.
- Brown at 150°C to 35min.
- Cut in two, and add 80 onions in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 20 g of butter in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1 in inverse.
- Cut in pieces, and add 550 g of broccoli in the food processor bowl.
- Cut into cubes, and add 200 g of potato in the food processor bowl.
- Add 300 g of water, 1 vegetable broth cube, 2 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 2 in inverse.
- Add 150 g of fresh liquid cream in the food processor bowl.
- Mix manual: 35:00min / 0°C / Speed 10. Scrape the sides of the bowl with the spatula
- Divide the broccoli cream among six deep plates, drizzle with hazelnut oil, and sprinkle with toasted hazelnuts. Serve very hot.
