Broccoli Soup Recipe
You can consume this delicious and healthy green winter beauty with peace of mind on your detox days, you can also flavor it with cream or milk, serve it at almost every meal or on the table, add other vegetables you have on hand and make different vegetable soups. Bon Appetit!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 20 Min
| Ingredients for Soup: | |||
| Broccoli | 500 Grams | ||
| Olive Oil | 1 Tbsp | ||
| Flour | 1 Tbsp | ||
| Milk | 1 Half Cup | ||
| Water | 5 Cup | ||
| Butter | 1 Tbsp | ||
| Salt | 1.5 Tsp | ||
| Black Pepper | 1/2 Tsp | ||
| Nutmeg Grated | 1 Tsp | ||
| Ingredients for Service: | |||
| Thick Cream | 1 Tbsp | ||
Steps:
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Wash the broccoli, separate the florets and chop coarsely. Finely chop the stems you have separated. You can separate the very large stems and use them in your vegetable broth or vegetable soups.
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Melt the butter in a deep pan and fry the flour until it smells. Add the broccoli and fry together for two or three turns.
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Add salt, nutmeg, milk, black pepper and water (broth or chicken stock if available) to the soup and continue mixing. When the soup starts to boil, take it to low heat. Close the lid of the pot halfway and cook until the broccoli is very soft.
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You can pass the cooked soup through a blender and decorate it with tiny broccoli flowers and cream and serve it hot with croutons (spicy fried cubes). Bon Appetit!
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Note: You can also cook it by adding two spoons of cream a minute or two before lowering it into your soup.
40 Min
