Chef Helmut Lamberger

Potato Broccoli Soup Recipe with a Nutty Twist

Potato Broccoli Soup Recipe

The Yum List asked chefs around Kuala Lumpur what’s cooking in their kitchens during Malaysia’s Movement Control Order (MCO). Today, chef Helmut Lamberger, corporate chef of
Impiana Hotels, Resorts & Spas, shares his recipe for Potato Broccoli Soup with a Nutty Twist.

Potato Broccoli Soup Recipe with a Nutty Twist

For 4 pax. Approx. 300 calories per person.
Preparation time – 40 minutes

Dinner doesn’t always have to be meat. This soup recipe is simple, fast, delicious and inexpensive. Still, it’s something different to add to your diet and highly nutritious.

Ingredients

1 pc White Onion, fine chopped
400 gm Broccoli, fresh
300 gm Potato (preferably Russet Potatoes)
3 Tbsp Butter
1.2 lt Vegetable Stock
150 gm Green Peas
Salt, Black Pepper
50 gm Whole Almonds
30 gm Italian Parsley
150 gm Cooking Cream (32% fat)

Method

Wash and clean the broccoli and cut in small florets. Peel the potato and the broccoli stems and cut in rough cubes. Reserve one large potato to the side for garnish. Heat the butter in a pot and sauté the onions, potato cubes and broccoli stems. Add the vegetable stock and seasoning. Let simmer for about eight minutes and add the broccoli florets. After another five minutes, add the green peas.

Cut the remaining potato in thin slices and fry slowly in butter for about six to eight minutes. Season with salt and pepper.

Chop the almonds and toast lightly in a pan. Wash the parsley, dry and chop finely. Blend the soup until smooth. Season more if required and add the cream and almonds to give the soup a nutty twist.

Garnish with some cream. Serve with the crisp potato slices on the side.

Variation

Poached shrimp or lobster tail would be a great add on to this delicious soup.

Tip

For smart use of vegetables and leftovers, keep peels, such as carrots, parsley stems or, as in this recipe, the broccoli stems. They add great taste and nutrition to a vegetable stock or a delicious sauce. Simply freeze them together in a bag and once you’ve saved enough, prepare a stock. It will also save you money!

Find more recipes by KL chefs such as this one for Potato Broccoli Soup here. And, stay up to date with what’s happening on the KL food and beverage scene here.

4 Comments

  1. Love the green color of this soup. I know that I would enjoy it!

  2. Now, that looks so good!!! Whatever soups, we’d add potatoes to thicken them, make them rich and creamy.

  3. That sounds quite delicious, We have been having a lot of soup over winter using up our winter stock of vegetables. Stay safe, cheers Diane

  4. Yummy! I don’t think I have tried this combo before.
    It’s usually potato + leek here.
    Or broccoli + Stilton.
    Boring, right?

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