Mashed soups have recently gained great popularity, and if earlier they could be found only in restaurants, now they are everyday first courses in many families. Indeed, they increasingly began to appear on our dining tables, because such soups are not only tasty, but also very useful for digestion. Today we will prepare one of them - from broccoli with the addition of low-fat cream.
Ingredients:
Broccoli - 400 g
Onions - 50 g
Carrots - 70 g
Celery stalk - 1 pc.
Cream 10% - 100 g
Sea salt - to taste
Ch.m. pepper - taste
Olive oil - 2 tsp
Water - 0.5 l
How to cook:
We will prepare all the products according to our list. Onions and carrots need to be peeled, washed with celery and broccoli under running water, put everything in a colander to remove moisture.
Pour some olive oil into a saucepan / stewpan with a thick bottom, add chopped onions and carrots, lightly fry until slightly golden brown. But this is optional, if this moment is missed and the oil is excluded from the soup altogether, then its calorie content will be only 24 kilocalories per 100 grams.
Now add the chopped celery stalk and lightly sauté it in a saucepan.
Then you need to pour in hot water, let the soup boil. Disassemble the broccoli into inflorescences, do not discard the stump in any case, it is also used during the preparation of this dish. Cut off the fibrous bottom, cut into small pieces, add to the saucepan. Cook all for 7-10 minutes.
Then add broccoli inflorescences and boil them along with the rest of the vegetables for another 4-5 minutes, but not longer. Season with salt and pepper to taste.
I like creamy soup, so I pour most of the broth into a cup, then gradually add it when mashed with a blender.
Punch the soup into a homogeneous puree with an immersion blender.
Now pour in the low-fat cream, return the stewpan with soup to the stove, heat it up, but do not boil it. Taste the dish one last time, if you don't have enough salt, add it.
Pour the finished broccoli cream soup into portions and serve with fresh herbs.
Enjoy!
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