Broccoli soup, cheddar and smoked brisket chips


  • 700g broccoli
  • 200g carrots
  • 4 cloves of garlic
  • 1 onion
  • 1.2 l of vegetable stock
  • 150 g grated cheddar
  • salt, freshly ground pepper

  • olive oil

  • smoked brisket chips

  • 8 slices of smoked brisket
  • 2 tablespoon(s) maple syrup
  • the garnish

  • 4 florets of broccoli (raw) cut into strips
  • 20 g grated cheddar


  1. Prepare the smoked brisket chips. Preheat the oven to 200°C. On a baking tray, arrange the slices of smoked brisket then brush them with maple syrup. Bake for 14 minutes. Let cool and break them into pieces.

  2. Rinse the broccoli and cut them into florets (reserve 4 for dressing). Cut the stem into pieces. Peel the carrots and cut them into pieces. Peel and slice the garlic and onion.

  3. Pour 2 tbsp. tablespoon of olive oil, add the onion and cook for 5 minutes over medium heat until translucent. Add the carrots, broccoli and garlic.

  4. Cook for 2 to 3 minutes while mixing. Add the broth, bring to the boil then partially cover, reduce the heat and simmer for 15 minutes over low heat.

  5. Pour the mixture into the bowl of a blender and mix. Return to the pan then add the cheddar. Cook for 2 minutes over low heat, stirring. Add salt and pepper.

  6. Pour the soup into bowls, add the broccoli strips, the brisket chips and a pinch of grated cheddar.

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