Cheesy Broccoli Soup Is Only the Beginning | SOUP SEASON
Вставка
- Опубліковано 15 гру 2022
- Cream of Broccoli with a secret ingredient... The first 100 people to use code ANDONG at the link below will get 20% off of Incogni: incogni.com/andong - This video is sponsored by incogni.
📘 My Cook Book KITCHEN PASSPORT!
bit.ly/kitchenpassport
🥦 Cheesy Broccoli Soup Recipe
2 Tbsp butter
1 leek, white and light green part
3 cloves of garlic, crushed
1/2 tsp salt
800ml water
1 head of broccoli, chopped
200g baby spinach
black pepper to taste
1Tbsp mustard
1 Tbsp soy sauce
3-4 slices processed cheese
salt & msg to taste
parmesan to taste
microgreens or herbs
garlic & chili oil to taste
🥬 Curry Cauliflower Soup Recipe
2 Tbsp butter
1 onion
3 slices of ginger
cloves of garlic, crushed
1 medium carrot, diced
1/2 tsp salt
1 Tbsp flour
1 Tbsp curry powder
1l water
1 head of cauliflower, chopped
black pepper to taste
1 Tbsp soy sauce
1/2 tsp sesame oil
salt & msg to taste
chopped nuts to taste
feta cheese to taste
cilantro or parsley
chili oil to taste
lemon juice to taste
Video by Andong
Channel Producer: Grace Phan-Nguyen
/ phantagepoint
Channel Manager: Jacques Wecke
Spanish subtitles: Daniel González
/ danielgonzalezlombardi - Навчання та стиль
You guys asked for soup season to stay in the regular format rather than shorts - and so it shall be!
THANK YOU! Ive been wondering where this series went. (I dont watch shorts; I think theyre a stupid format.)
Much appreciated! Even if you want to cut this video into 2-3 shorts, you still can, which i think is a win-win
Thank you for sticking to the regular format!
Thank you, it's freezing here in Berlin and it's the perfect soup season-weather.
Thanks! I do not watch shorts much :'(
But I made most of the video format soup season recepies :-D
I would try skipping the toasted sesame oil and adding a dollop of tahini instead. I use this a lot with vegan soups and it adds a good creamy texture to a vegetable soup. You don't want to add so much that the sesame flavor is overpowering, but enough that it adds to the emulsion. It'd also give you a flavor base with more fat to it, which can help make acid and salt adjustments more straightforward imo.
The missing element is probably an acid. In the book Salt Fat Acid Heat I learned that if a dish seems to be missing something and it's not salt it's probably acid. Lemon juice or vinegar usually fixes it.
I would go step further and top it with chimichurri and maybe thinly sliced cherry tomatoes. Other approach would be giving it a little crunch with croutons and balsamic vinegar to balance acidity. Creamy soups give plenty of space for more or less fancy toppings.
Some white wine also works well.
Celery in the sauteed veg. And for a creamy element to marry with the curry powder, a drizzle of Greek yogurt thinned with lemon juice.
That sounds perfect!
I suggest using an immersion blender to reduce the amount of dishes you have to do. (:
Literally yesterday eating a soup for lunch and thinking "surely soup season is soon?" Andong heard my brain thoughts and soup is happening!
When I do thickened soups like this, I like coconut milk and a corn flower slurry for both creaminess and thickness. It goes especially well with blended veggies like cauliflower, and acts as a binder. A great way to get it vegan, too!
Andong you missed the most essential part of soup season, the taste test outside, my disappointment is immesaruble
AAAAA You're right what the hell?!
Outside tasting not missed at all. The hat does the trick
Kimberly, I agree! The hat does the trick! Carting a table, a chair, a cameraman, soup, bowl, utensils, garnishes, etc to a nearby public space is A LOT!
I'm from South Africa and we use curry powder all the time. I just recently found out that lemon juice does magic things to curry dishes. The Cape Malay people here have known this forever 🤪 An old Afrikaans trick is to add a little sugar or sweetness (usually apricot jam) to the curry. Not sure if this might be the missing ingredient, but worth a shot 😉
In Japan we add apples sauce and honey😊
I would add about a 1/2 cup (120ml) of white wine to deglaze after cooking the roux for the cauliflower soup. That will add some nice acidity plus help release alcohol-soluble flavonoids in the veggies. (Thanks, Alton Brown!)
Nice to see you are using the best "mittelscharf" mustard in the world.
Bautzner's Best afterall!
Though Im also fond of the sweet variety
Maybe lemon zest at the beginning with aromatics then lemon juice with the water would solve the « problem »
I do the same with orange in a carrots based soup.
Cheers from Switzerland 🇨🇭
Quick word on the processed cheese: I'm not sure what the availability is in Europe, but if using Kraft Singles bothers you, that's just about the lowest rung of American cheese. If you want to stick with Kraft, their Deli Deluxe cheese is a lot better, but if the deli at your grocery store has American cheese, that'll typically blow anything by Kraft out of the water.
Hey Andong. For non-dairy thickeners, instead of flour I sometimes use jsut a bit of chia seeds or psyllium husk, they activate really well during the first boil and after blending, you don't feel them at all but get the slight goopiness.
Also ofc, Okra and zucchini would do the trick too.
Thanks for the tips! I usually add bread and olive oil when blending tomato soup as subsitute for cream/milk, but am often stumped for other types of soup!
I use a potato and one or two table spoons of milk rice - rice.
Do linseeds (Leinsamen) work as good as chia seeds? they're cheeper and more ecofriendly in Germany
@@1_mensch oohhhh I'll try potato next! Thanks!
@@andieluke1366 Plus a little high starch rice ;) They need to go together.
I like to add raisins to curry soup. They add a lovely sweet/sour element.
Your broccoli soup reminds me of an old Dinah Shore recipe (Emerald soup) I loved as a teen (hers had no cheese, but did have Worcestershire sauce, dry mustard, potatoes as the thickener); the standout ingredient was basil, however, which imo gave it an incredible aroma/taste. And for the cauliflower soup, I think I would use vadouvan (the French Indian-curry inspired spice paste -- I make my own from scratch), finish with a little fresh lemon juice, and top with roasted curry-spiced ceci neri (black chickpeas), a drizzle of black tahini, and frizzled shallots (but what do I know -- I'm just an internet rando).
I make a similar base recipe but with red lentils and lime in and use garam masala instead of curry powder. Epic soup.
if you're leaning into the curry aspect and looking for a good acidic fit, amchur (dried powdered mango) and tamarind would be on the list.
Add lemon or limejuice for som tartness and a handful of cashew nuts or cannelloni beans for creaminess and improved nutritional value. Some nutritional yeast flakes for a cheeseier taste.
It's definitely acid, adding that lemon was the perfect call. Rich and creamy soups like this just blossom when you add the contrast of an acid to cut through that richness. For something very vegetal like this I think lemon works fine, but I'm kind of crazy about acid so my favorite soup involves like 3/4 of a cup of vinegar.
Here for the return of soup season!
The best way to enjoy soup....carry around a thermos with the soup and a foldable table and find an open spot around Berlin. The only way to ensure it's a good soup
Too bad he didn't do that this time...
My guess for what was missing would actually be coconut milk.
I can picture that meshing well with the curry powder and maybe providing that little bit of tanginess that was lacking.
Though you could also adjust for tang further with a bit of lemon juice of course.
I’m so excited for soup season!
This reminds me a little of the north German Grünkohl preparation, especially with the mustard.
Cheese over cheese and add some cheese on top even if it's 'no cheese' soup - I like it!
For lean creamy soups my mother used to add some sour cream at the blending stage.
Should totally make some Georgian soup for this season. Lobio for the win!
Finally...more souo season...I love your series
Fried onions or fried garlic, croutons, fresh green onions, or crispy bacon on the top of a creamy soup are really nice as well.
My guess: Add some dates/prunes. It will add sweetness and tanginess without overpowering the other flavors. And both go well with nuts.
Oh nice, another winter soup series! And I haven't watched the video yet. Thumbs up!
Looks really good! And now I need to watch the snert show again!
Yey soup season is back! I just watch you "beef noodle" soup video again cuz i'm making that today.
Yes soup season is back I'm so excited
Thank you very much, I cooked the broccoli soup with my son for tea tonight and he absolutely loved it. X
The Cookbook. You didn't mention your cookbook, Kitchen Passport. I already pre-ordered, but I have a feeling more people will want to.
Made the broccoli soup! The whole family loved it- thankyou!
I just made the broccoli soup today and turned out to be and absolute banger, video popped up at the perfect time! (Even with the Australian climate)
YES!!! THE SOUP IS BACK!
Lately i´ve been experimenting with balsamic vinegar for seasoning in some dishes (mostly creamy soups or sauces with a tomato base) that were missing some sort of acidity and sweetnes. Maybe that could help you find the missing piece.
Croutons
Well, I don't know if it's the only thing missing, but croutons is almost always a plus in a soup if you ask me.
The stemp of the Brokkoli is the best part ❤🎉
Looks great, will def try out =D
So happy that Soup Season is Back!
YASSS SOUP SEASON! 🎉😍
Yesssss, Soup Season is ON!
I think lemon-y notes fix the problem. So lemon juice, lemon zest, and also lemongrass might work well. At least I think we need more than just acid to fix the issue. Also, I would use leeks for the vegetal notes and maybe some cream or oat milk to give some body.
I'm always happy to see the notifications from you releasing another video! I also live in Berlin, would be fun if we ever happened to meet! 💯🙌
dude, this Broccoli soup is literally the best soup i ever eaten in my entire life. thx for the Recipe
Sensational content. 😊
soup season is finally back!
You have convinced me to finally purchase a blender. These soups look fabulous.
I just use an immersion blender, it's much easier since you don't have to transfer the hot soup out of the pot.
@@tuomasronnberg5244 That makes a lot of sense; I'll consider that, thanks!
I was just thinking, "I need to buy a blender so I can make these!" but I DO have an immersion blender!
Make a mesh bag of bay leaf, star anise, cardamon and a cinnamon stick. Or any variation. Place in water for boil then remove.
Love Soup Season 😋😋
Curry powder is indeed very nice in soups. But imho it's missing the fruitiness to elevate the dish to perfection. You could either use, for instance, part pineapple juice , part water to fill the pot, or maybe even add some puréed fruits like peach or plums. When using peaches, make sure you purée the skins as well because of tons of good flavors in it which will definitely add to the soup!
When I cook with western style curry powder I usually find the dish missing acidity and a sweet fruitiness. For the acidity I usually use lemon juice and in terms of the sweet fruitiness a few pieces of canned pineapple usually do the job. Maybe that could make a difference?
Broccoli rules! As a soup, in a stir-fry, as a pizza topping (and you though pineapple was controversial LOL). In one of the Discworld novels, one minor character is a stripper who goes by the stage name Broccolee - she used to call herself Candy, but then she heard that Broccoli is better for you than candy.
Okay but what about a Romanesco soup? Maybe some nice peppery Arugula for the greens?
I'd add some gochujang to the soup to provide that spicy, tangy umami!
good soup.
Our British version would be broccoli and stilton soup, possibly my favourite soup!
Yeah, it is soup season again! 🙂
I would add leeks and apple cider vinegar to add acidity and balance out the curry powder in the second soup!
Слава супам!!! Любым!!!
Nachdem der Imbiss nun leider geschlossen wurde, kommt die Soup Season genau richtig!
Keep up the good work Andong!
A smallish pinch of atjar ketimun would have fixeed that cauliflower soup. Though the curry powder means I would never be able to taste it and not get sick. I'm totally allergic to kurkuma, even though I love it!
Good episode, always enjoy your soup episodes.
This missing ingredient, for me it would be sautéed mushrooms. You could go simple with quartered chestnut ones or a sprinkle of shimeji. You could even do either little mushroom bhajis to compliment the curry powder & add texture. What about razor thin shavings of small king oyster mushrooms; raw if you can eat raw ones!?
I think a good addition for these kinds of soup might be some freshly grated nutmeg... good for any kind of vegetable soup.
I always feel quite fancy when I'm saying Micro Greens instead of KRESSE
Haven't seen that pepper flip before 😳
I have a bothersome intolerance to onions which almost always end up making me nauseous, so any recipe that substitutes them with leeks is going to be a winner for me.
Use a potato for thickening. I always use it in my roast veggie blend soups. It will also add a bit of sweetness which might help. I would bet, however, that the missing piece was some sort of a fat...
You should do gumbo for one of your soup season videos!
Used creamed horseradish instead of mustard as I couldn't find any in the cupboard. Good variation :-)
I recommend you try a Chop Cheese
You know, cheese and broccoli soup like this is basically completely foreign to me. I almost never see the broccoli as the focus, usually it's just chunks inside of a cream-based cheese soup. Usually the cheese is the focus, and the broccoli is there for texture.
Acid. Just about every soup benefits from an acid. Flavoured vinegars are my preferred acid, but citrus works incredibly well too.
Your missing element is sugar, in the form of an apple. 🍎 Yes, the key ingredient is a sweet apple (not a granny smith then!) in the veggies when you cook them. Peeled or not, but SWEET. It takes off the cauliflower "edge". Don't worry, you won't taste it 😂 1 apple per head of cauliflower.
Also: SOUP SEASON IS BACK BITCHES YAY
i think goat cheese would go great with the soup because of its natural tanginess, or swap out the chili oil for a vinegar based hot sauce instead
Butter
One word, anchovies!
Can you try farekeh soup? Lebanese version.
Please tell the world about Oldenburger Grünkohl, my favorite food this season. ^_^
Powdered clove plus white wine vinegar.
Vlt ein Splash Chinese black Essig vlt ½tsp
War so mein erster Gedanke das, das noch rein gemacht wird beim blenden
A stick/immersion blender is absolutely necessary for any sort of creamy soup, food processor and jar blender simply aren't up to the task.
@mrnigelng Uncle Roger would be pleased with the MSG. The King of flavour.
Yo andong. Kannste auch n stabmixer nutzen?
Didn't replicate but my cooking experience is telling me the missing piece is mostly milk instead water (or much more fat maybe pig fat would be a great creative idea) and a pinch of sugar and nutmeg.
The missing piece is a good veggie or chicken stock. Water is so.... Bland.
Idk i feel that would have just made it more umami, when the problem seemed to be tanginess. At least if the lemon squeeze is anything to go off of
Yeah, processed cheese is a problem! But the rest is looking really appetizing! Cheers!
It quite frankly isn't. Its just Colby and cheddar mixed with sodium citrate salt to help it melt (which you can buy or make at home, your next mac n cheese will thank me) . The cheese snobs just turn their nose because its "unnatural" as if cheese grows on trees.
I identify as a problem so i'm down with the floppy citric cheese
@@loganosmolinski4446 wait you mean to tell me this cheese doesnt grow in a petri dish?
Scandalous!!
Tbh if anyone were to ask me what cheese to use for like a cheese sauce [maybe even chili cheese] id tell them to just use processed cheese
Tends to work the best from my experimentation
@@nettalie4435 yep it's specifically designed to melt without splitting. That's what the sodium citrate does.
@@loganosmolinski4446 Yup! Pretty much. It's basically designed to melt well after all
My guess for the secret ingredient is love.
But Andong ALWAYS cooks with love!!!
I just saw the acid comments below, so how about Black Vinegar.
The cauliflower soup seems like it needs some kind of tangniess/acidity. Perhaps tamarind? Maybe fire-roasted tomatoes?
Add some balsamic vinegar to the cauliflower soup
Dunno, if you need or want a "little kick" to the soup for cold weather, some wasabi? Fresh wasabi? 🤷♂
try using coconut milk or a lassi as your missing ingredient
Roasted apricots or peaches would be a perfect topping for the second soup. They provide sweetness and tanginess and go very well with the curry. Or my absolute favotite for soups: berry balsamic vinegar cream.
The missing piece is definitely acid. Or maybe ketamine, but most certainly acid.