Description
Zuppa di broccoli e pomodoro. Today our menu of classic Italian soup in such a filing. I'm often at family gatherings serve soup, was, also, looking forward to it, because, as was also, many Housewives think the soup thing is long and complicated. It is not so! The process is very simple, but the taste is rich, full-bodied, but from words to deeds - go to the kitchen.
Ingredients
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Broccoli
0.5 plug
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Leeks
0.5 piece
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Pepper
1 piece
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Garlic
1 tooth
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The Apium graveolens Dulce
1 piece
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Olive oil
7 Tbsp
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Pasta
50 g
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Tomato
500 ml
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Water
300 ml
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Cream
100 ml
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Salt
Cooking
Prepare the desired products. Two soups are cooked simultaneously in two pans or casseroles. The paste can be used on your choice, and it is possible and without it - a matter of taste. So... We need to wash and cut.
The first thing put to boil our Stelline, as we use the water in which they were boiled. So when the pasta is ready we drain the liquid, and in Stelline add a spoon of oil, stir and close the jar to stars not weathered. And while they cook, prepare vegetables.
Broccoli cut along with the stalk! Leeks (can be a simple bulb) arbitrarily.
In 3 tablespoons oil fry 1-2 minutes onion and a stalk of broccoli, pour 50 ml of water and stew under the lid for 3 minutes.
Put florets of cauliflower, turn them over so that the green hood was up, so they better retain their color.
Pour 300 ml of water or broth. Cover and cook on low heat for 10 minutes after boiling.
In the meantime, our green vegetables were braised, we sliced pepper, one stalk of celery, crushed garlic, removed the middle, finely cut.
Put it in a heated bowl with 3 tablespoons oil, fry 2 minutes
Added the tomatoes. There are nuances - I took POMI (500 ml), these tomatoes are the perfect taste of sweet. If they are unavailable, then: 1. You can take fresh tomatoes, blanch, remove the skin, blend it. 2. You can dilute tomato paste, but you need to add sugar to taste to remove excess acidity 3. You can use tomato juice, only the finished soup will have thickened, for example, corn starch.
All – added tomatoes, pepper (and Chile), closed the lid, cook for 10 minutes, stirring occasionally.
So broccoli soup is ready - sprinkle with salt, add the pasta broth (200 ml), Porirua blender and warmed on a slow fire. And this soup to keep in the whole form and just add it to the tomato. More about green soup - it has a wonderful creamy taste that can not but rejoice in the post.
That tomato arrived - salt, Porirua, warmed.
Both soup pour into glasses and
at the same time pour in a bowl, and simply pour two soup ladles.
You can serve immediately with bruschetta. Is it possible for the center to pour heavy cream 30% or more, put Stelline or grate cheese.
As you know, this soup can be divided into 2 and make two different meals. And about the water from the pasta, I try not to pour out, make a sauce or bread - Yes, bread is excellent, especially baguettes, ciabatta or Focaccia.
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