From the kitchen
Camel Milk Broccoli Soup
A light, partly blended broccoli soup finished with camel milk, with optional cheddar for a richer bowl.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 tbsp olive oil
- 1 medium onion (about 150 g), chopped
- 4 cups (about 350 g) broccoli florets, cut into 1-inch pieces
- 3 cups low-sodium vegetable stock
- 1 cup pasteurized camel milk
- 1/2 cup (55 g) freshly grated cheddar, optional
- 1/2 tsp fine salt, plus more to taste
- 1/4 tsp ground black pepper
Method
- Heat oil in a heavy saucepan over medium heat. Add onion and a pinch of the measured salt; cook 5 to 7 minutes until soft.
- Add broccoli and stock. Bring to a simmer, cover partially and cook 8 to 12 minutes until the florets and small stem pieces are tender when pierced.
- Use an immersion blender to blend roughly half the soup, leaving some florets intact. For a fully smooth soup, blend all of it. Adjust a very thick base with a little stock now.
- Remove the pan from direct heat and stir in camel milk. If using cheddar, add it a handful at a time and stir until melted; avoid boiling the cheese.
- Taste and season with the remaining salt and black pepper. If needed, warm on low heat while stirring until hot.
- Ladle into four bowls and serve immediately.
Cook with confidence
Before you start
Uniform pieces
Trim woody stalks; peel and finely dice tender stems if including them so they cook with the florets.
Expect a light soup
Milk is a finishing ingredient. Blend more broccoli for body; optional cheddar adds richness but does not replace adequate vegetable purée.
Leftovers
Refrigerate within 2 hours and use within 3 to 4 days. Reheat while stirring to 165°F and add stock if it has thickened.
Tender Stems Are Useful
Peel woody outer stem layers and chop the tender interior small. Tough fibers remain stringy even after blending.
Kitchen note
If adding cheese, stir it in after the camel milk and off the heat as well, this avoids stacking two separate heat-sensitive dairy elements on direct flame at once.
Culinary Library
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