Nutty and Textured Broccoli Potato Soup
A hearty vegetable soup for 2 made by sautéing blanched broccoli and potato, blending them with milk, and simmering.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a 2-serving dish made by pouring milk over potato and onion sautéed in butter, simmering, and then adding blanched broccoli to blend. Thanks to the potato, it feels substantial rather than light, allowing you to enjoy the textured bite and rich, nutty flavor of broccoli to the fullest.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Blanched broccoli300 g
- Potato1, 200 g (large)
- Onion1 (medium)
- Butter40 g (2 tbsp)
- Milk3 cups
- Salt1/2–1 tsp
- Ground black peppera little
- Parmesan cheese
- Olive oil
- Cut the broccoli florets to separate them and discard the tough stalk, then soak in water with 1 to 2 tbsp of vinegar weighed down with a plate for about 5 minutes to clean.
- If you have a large amount of blanched broccoli to freeze, divide it into single-portion servings, freeze, and thaw slowly in the refrigerator before using.
- If you mix milk and heavy cream half and half or increase the proportion of heavy cream, you can enjoy a much richer, creamier flavor.
- For extra umami, you can reduce the amount of salt and season with chicken stock or tuna extract sauce (chamchi-aek).
Steps
Prepare the ingredients
Here are the blanched broccoli, large potato, onion, milk, and butter.
Slice the ingredients
Thinly slice the onion, and slice the potato into thin flat squares.
Trim and wash the broccoli
Broccoli florets are packed tightly together, so it is easiest to cut and trim them first.
Cut away and discard the tough stem, and separate the florets from the stalk.
Pour in enough water to fully submerge the broccoli, add 1 to 2 tbsp of vinegar per broccoli head...
Press down with a plate so it does not float, let it soak for about 5 minutes to remove pesticide residue or bugs, and rinse several times in water.
Blanch the broccoli
Add 1 tbsp of coarse sea salt to rapidly boiling water...
Add the broccoli and blanch for about 30 seconds.
Blanch for about 30 seconds for a crisp texture, or for more than 20 seconds longer for a softer texture.
Rinse immediately in cold water and drain the water; that finishes prepping the broccoli.
You can simply dip it in chogochujang or drizzle toasted sesame seed mayonnaise dressing over it to enjoy as a salad.
You can also chop it finely to use in kids' rice dishes like fried rice or rice balls, make broccoli pancakes, or use it in all sorts of ways.
If you have a lot and want to freeze it, divide it into single-portion servings, freeze, and thaw slowly in the refrigerator whenever needed for cooking.
Sauté the ingredients
Heat a pan and melt the butter.
Add the potato and onion, and sauté until lightly golden without burning.
Note that if you add only the onion first and caramelize it before adding and sautéing the potato, the sweetness and aroma will be even better.
Simmer
Pour in 3 cups of milk and simmer while stirring so the bottom does not scorch.
If you have heavy cream, using half milk and half heavy cream or increasing the ratio of heavy cream will give you a much richer, creamier flavor.
Once the onion and potato are cooked tender...
Add the blanched broccoli and blend finely together using a blender or immersion blender.
Since the ingredients are already cooked, there is no need to boil it long; just simmer until it reaches your desired thickness without scorching, starting with 1/2 tsp of salt and adjusting to taste.
For deeper umami, you can reduce the salt and season with chicken stock or tuna extract sauce (chamchi-aek).
Finish
Even kids who do not eat broccoli well will love it when made into soup with potato like this.
The color is lovely, and blending it with a little texture gives it a great bite.
Drizzle with olive oil to enjoy, or...
Add grated parmesan cheese to eat, and the nutty richness doubles.
The aroma of onion and the nuttiness of potato are added bonuses.
Ppunwife's tips
- Keep in mind that sautéing and caramelizing the onion first before adding the potato will enhance the sweetness and depth of flavor.
- You can enjoy it even more deliciously by adding olive oil or grated parmesan cheese to suit your taste.
FAQ
What can I add instead of milk for a richer, creamier taste?
If you have heavy cream, mixing it half-and-half with milk or using a higher proportion of heavy cream will yield a much deeper, nuttier richness.
Is there a seasoning to add umami instead of salt?
You can bring out more umami by reducing the salt and seasoning with chicken stock or tuna extract sauce (chamchi-aek).
How do you wash broccoli to remove foreign substances?
Submerge it fully in water, add 1 to 2 tbsp of vinegar, and press down with a plate to soak for about 5 minutes; this helps remove pesticide residue and bugs.
How should I store leftover broccoli?
Portion the blanched broccoli into single-serving amounts, freeze, and then thaw slowly in the refrigerator before using in your cooking.
