Description
Thick creamy soup with a pleasant delicate taste of broccoli. It is not only delicious, but also useful. Recipes this soup very much. I tried to find the good balance between density, flavor and ease of preparation.
Ingredients
-
Broccoli
350 g
-
Potatoes
1 piece
-
Cream
120 ml
-
Onion
1 piece
-
Carrots
1 piece
-
Broth
400 ml
-
Nutmeg
0.125 tsp
-
Parmesan
-
Salt
-
Black pepper
Cooking
Boil the broth.
Finely chop the onion.
Carrots grate on a coarse grater.
Sauté onions and carrots in vegetable oil over medium heat. They do not need to bring to Golden color.
Potatoes peel and cut into several large pieces. Broccoli wash, dry, break it into florets. You can use frozen.
Cook the potatoes in the broth for 10-15 minutes until soft, covering with a lid.
Add to potatoes and broccoli. Continue to cook the vegetables. If broccoli is fresh, it should cook for 5-7 minutes if frozen, 10-15 minutes.
At the end of cooking, add the roast and cream. Beat with a blender until smooth, season with salt and pepper to taste and bring the soup to a boil.
Pour into soup bowls, drizzle with olive oil and sprinkle with grated Parmesan.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.