Cooking broccoli puree soup - tender, creamy, aromatic and simply healthy. If you prefer a healthy diet, you will definitely like this recipe, the dish is made in the best traditions of pp. We do not use a drop of vegetable oil here, we do not fry anything, only the cooking process.
Add cream to the soup for tenderness and a smoother consistency. Choose any fat percentage. However, the lighter the cream, the less high-calorie the dish will turn out to be. If desired, you can first cook chicken broth and prepare soup on its basis. Well, let's get started.
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Ingredients:
Potatoes - 2 pcs.
Carrots - 1 pc.
Bulb onions - 1 pc.
Broccoli - 150 g
Cream - 100 ml
Water - 700 ml
Salt, pepper - to taste
Dry garlic - 0.5 tsp
Description:
Prepare all products according to the list. Peel the vegetables, rinse, dry slightly.
Take a medium-sized onion, chop it into small cubes.
Carrots can be chopped arbitrarily or grated (medium / small - there is no special value, it is just important that the vegetables cook faster, on a par with the rest of the ingredients).
Cut the potatoes into small pieces.
Transfer all prepared vegetables to a small saucepan or stewpan. Add broccoli inflorescences there, having previously disassembled the cabbage.
Pour clean filtered water into a container, send to fire. Cook vegetables until tender, 20 minutes.
After the indicated time, puree the soup with a hand blender. Season the resulting creamy mass with salt and pepper. Throw in a pinch of dry garlic.
Pour a serving of cream into the puree soup, boil for a couple of minutes, pour into plates.
Optionally add toast, a couple of pinches of sesame seeds and chopped green onion feathers.
Bon Appetit!
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