Description
Delicious hearty soup is perfect for lunch and for dinner. Cooked very quickly. Due to the flour turns thick consistency and creamy taste is incomparable.
Ingredients
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Broth
1 l
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Flour
2 Tbsp
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Cream
250 ml
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Corn
300 g
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Broccoli
300 g
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Potatoes
3 piece
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Onion
1 piece
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Brisket
100 g
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Salt
-
Thyme
0.5 tsp
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Black pepper
Cooking
Bacon cut into small pieces. Fry in a pan on medium heat until Golden brown, about 7-8 minutes (in vegetable oil).
While fried bacon, finely chop the onion. And add it to the bacon.
Potatoes cut into small cubes.
Broccoli divided into inflorescences.
In the saucepan where you fried the bacon, add flour and fry, stirring, about 30 seconds.
Pour in broth (or water) and put in a pot potatoes, bring to a boil.
Add salt to taste. Cook on low heat until half-cooked potatoes, about 10 minutes.
Add to soup, broccoli, corn, thyme and cream. Cook until cooked broccoli and potatoes, about 8-10 minutes.
Pour the soup over the plates and serve.
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