Broccoli soup with cheese tuiles

Broccolisoppa med Västerbottensost-flarn

Broccoli soup with Västerbottensost tuiles

A really simple tasty soup which makes for a quick and easy lunch, or it can be dressed up a bit to make an attractive starter for a party.

Although this is fairly international, by combining it with cheese and chilli tuiles made with Västerbottensost it becomes much more Swedish. Indeed, this is based on a recipe by a well known Swedish cook, Susanne Jonsson, which I have translated. So simple but really good! John Duxbury


Recipe summary for broccoli soup


• If this looks too green for your liking, use more stalk and less of the deep green heads.
• You can make the cheese and chilli tuiles a day or two in advance if you want and then store them in a tin.


1   chicken or vegetable bouillon cube
300 g (10 oz) broccoli, fresh or frozen
2   cloves of garlic, peeled
1 litre (1¾ pts) water
120 ml (½ cup) whipping cream
    salt and white pepper
4 tbsp   crème fraiche
4 tbsp   pistachio nuts, shelled and halved


1. Crumble the bouillon cube into a saucepan. Cut the broccoli into a dozen or so pieces and add to the saucepan. Add the water, cream and cloves of garlic (they can be left whole). Bring to the boil and simmer for 15 minutes.

2. Pour the soup into a liquidiser and blend until evenly mixed. Return to the saucepan and reheat gently. Have a taste and then add salt and white pepper to taste.

3. Pour into dishes and garnish with a spoonful of crème fraiche and some pistachio nuts.

Cheese and chilli tuiles

1 or 2   red chillis
100 g (4 oz) Västerbottensost, grated

Västerbottensost tuiles

1. Deseed 1 or 2 small red chilli(s) and then dry carefully on a paper towel. (This helps to prevent the colour running.)

2. Finely chop the deseeded chilli and mix with 100g grated cheese. Divide the mixture into 8 oblong mounds on baking parchment. Bake for 5-10 minutes at 150°C (300°F, gas 2, fan 140°C) until the cheese just begins to turn to a pale golden colour.

3. Let the tuiles cool for 1 minute and then trim the edges with a knife before the cheese completely solidifies. Once trimmed, carefully transfer the tuiles to a cooling rack.

Other cheese tuile recipes

For more cheese tuile recipes please click here.


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