Chef Tony uses that Velouté base to make a Pink Peppercorn Lemon Thyme Cream of Broccoli Soup with Greek Freak Croutons.
And just in case you’ve never tried it – the layering of flavor with Pink Peppercorn Lemon Thyme and Greek Freak is herbaceous a-mazingness.
Check out more of Chef Tony’s recipes over on Youtube.
Pink Peppercorn Lemon Thyme Cream of Broccoli Soup
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 4 lb Broccoli
- Vegetable Oil
- 1 lb Mirepoix, White
- 1 gallon Veloute sauce
- Sachet (parsley, thyme, Spiceology bay leaves, Spiceology peppercorn, garlic)
- 1 pt Heavy Cream
- Spiceology Pink Peppercorn Lemon Thyme to taste
- 2 cups Stale Bread, Diced
- 1 Tbsp Spiceology Greek Freak
Instructions
- Preheat oven to 425 degrees.
- Remove florets from broccoli stem and reserve about 2 cups for garnish. Peel the broccoli stem and medium dice.
- In a large sauce pot on medium heat sweat your mirepoix. Once sweated, add the diced broccoli and unreserved broccoli florets and sweat until tender (about 12 minutes).
- Add the velouté and bring to a simmer. Add in sachet and then reduce to a simmer for about 35 minutes or until the vegetables are tender. Stir/skim frequently.
- Take your reserve florets and blanch in boiling water for 2-3 minutes then shock in an ice bath set aside for garnish.
- Remove the sachet from the soup pot and puree soup. Strain through a sieve and discard fibers.
- Place stale bread on a sheet tray and season with olive oil and Spiceology Greek Freak, bake until the croutons are golden brown. Turning the bread ever 2-3 minutes. Remove from oven and set aside for garnish.
- Return soup to a simmer and add cream and blend stir.
- Garnish with olive oil and croutons.
