Starters · Vegetarian

Broccoli Veloute with Curried Cream

Name: Broccoli Veloute with Curried Cream
Prep time: 20 min
Cook time: 22 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg (2.2 lb) broccoli; 3/4 cup + 1 tbsp (200 ml) light cream; 1/3 cup + 1 tbsp (100 ml) heavy cream, well chilled; Salt and pepper; 1 tsp (5 ml) curry powder; 4 slices sandwich bread (about 60 g / 2 oz); 1 tbsp (15 ml) olive oil

Broccoli florets cook quickly in the MicroCook Pitcher, then blend with light cream into a smooth veloute. A curry-spiked whipped cream and crisp oven-toasted bread on top turn a simple soup into something worth serving to guests.

In brief Broccoli Veloute with Curried Cream is a starters recipe cooked in the Tupperware MicroCook Pitcher. It takes 45 minutes in total and serves 4 servings.

Total time: 45 min
Prep: 20 min
Cook: 22 min
Rest: 3 min

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Product usedTupperware MicroCook Pitcher

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Ingredients

4servings

1 kg (2.2 lb) broccoli
3/4 cup + 1 tbsp (200 ml) light cream
1/3 cup + 1 tbsp (100 ml) heavy cream, well chilled
Salt and pepper
1 tsp (5 ml) curry powder
4 slices sandwich bread (about 60 g / 2 oz)
1 tbsp (15 ml) olive oil

Method

Rinse the broccoli and separate the florets from the stems; cut the stems into small pieces.
Cook the broccoli in the MicroCook Pitcher with 350 ml (12 fl oz) water for about 12 minutes at 600 W. Let it stand for 3 minutes, then drain.
Add the light cream, salt to taste, and blend into a smooth veloute.
Whip the well-chilled heavy cream to soft peaks and fold in the curry powder.
Brush both sides of the bread slices with the olive oil, place them on a baking sheet and bake for about 10 minutes in a preheated conventional oven at 200°C (390°F), until golden.
Serve the hot veloute with the curried whipped cream and the golden croutons.