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Broccoli stalk soup

Preparation : 20 min Cooking : 1h Difficulty : easy Servings : About 8 cups
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  • 7 cups peeled broccoli (about 10), cut into pieces
  • 4 cups sliced leeks
  • 1 large russet potato, diced
  • 2 celery stalks, diced
  • 1/4 cup olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon of Provence herbs
  • 1/4 cup white wine
  • 4 cups good quality chicken broth
  • Parmesan shavings for the service


  • In a large saucepan heated over medium high heat, add the vegetables, olive oil and spices. Season with salt and pepper and cook for 10 to 12 minutes while stirring.
  • Add the white wine and stir. Continue cooking for 2 minutes.
  • Pour chicken broth, season with salt and pepper and stir. Bring to a boil, reduce to low heat and cover. Simmer for about 45 minutes or until vegetables are very tender. Puree until smooth. Taste and rectify seasoning if necessary. Add a little hot chicken broth to dilute if your soup is too thick. Garnish with parmesan on top !

Our wine stewards suggest

+- 15$ Les Frères Couillaud Domaine De La Ragotière Chardonnay 2016

The Loire is the paradise of Sauvignon and Chenin grape varieties. But as I like to surprise you, I present you the Domaine de la Ragotière wine of the Loire, from the Chardonnay grape variety. The wine has character, notes of white flowers and citrus. We feel the minerality, the mouth is fresh without being too acidic. A nice balance at a good price ... ideal to go with this soup of autumn!

Blanche, Pie Braque, 4.5%

This Belgian-inspired white will seduce you with its sweetness, which will complement the sweet side of this soup. With aromas of citrus and ground coriander, it will support the cumin and basil of the recipe without going into the foreground. The creaminess brought by the wheat will be reminiscent of the unctuousness of the soup! A soft and sweet pairing.

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