Ingredients
300-400 g frozen broccoli (I prefer to cook with fresh vegetables)
1-2 onions
1 bay leaf
1 liter chicken broth
2-3 tbsp butter
3- 4 tbsp flour
500 ml milk
250 ml cream for cooking
1-2 cloves garlic (minced meat)
1-2 pinches of ground white pepper
salt
Photo added on
Photo author
jufa
Method
In a saucepan pour chicken broth, chopped broccoli, chopped onion and bay leaf, place it on the stove to boil for about 30 minutes. In a separate vessel is made roux from the butter and flour, carefully add the broth and broccoli to the roux constantly stirring to avoid lumps, until we add the entire contents. Remain to boil for about 15-20 minutes. Using a hand blender to puree add the hot milk and cream, add more seasoning if necessary and simmer another 5 minutes. It is then ready for serving. Optional can spare some cooked broccoli and broken or cut up into in small pieces and after the passage be added to the soup. You can make toasted bread cubes and served on soup.
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Difficulty
Average
Tested
0 users
Source
Restaurant Avalon- Chicago
Comments
On broccoli he needs 5 minutes to uvri. It can be cooked in advance and be separated from the pan to melt the other vegetables. Mp onion. After roux, why should simmer for 15-20 minutes? And dobvaim cream + more 5min, will not go all the useful ingredients from broccoli to the movies?
I think to get a smooth and thick cream of broccoli soup needs a lot more than 5 minutes to soften and are dissolved completely.
raw broccoli put a portion of the liquid in a blender and puree. Then they fly off the handle, simmered for about 10 minutes along with the cream (in this case I would put and bechamel) and blend again. Everything is smooth for those ten minutes. Otherwise Svetla rights - broccoli will not remain anything useful after hours cooking, I boiled soup this time :). However the food in the first place must be good for our body, which if it's delicious - even better;) Otherwise, the soup is interesting with this béchamel, put in favorites for the approaching winter.
I had not thought about to pass a pre vegetables - so surely will soften more quickly, it will implement this method in the next soup, which I do. Otherwise, I've come a very stubborn broccoli - brew, brew and soften, 20 minutes leisurely stay quite hard. Even the usually so. With cream soups question is when will soften the products, I think one can judge until boil the soup.
If you want broccoli are targets for other recipes handles roses are cut crosswise or star if thicker. So Cook hem faster, yet for roughly the same time as the color part. A pre-blending - all so I dressed for kremsupi: broccoli, cauliflower, carrots, sweet potato and so on.. Not only potatoes. I'm afraid I can not make glue in cooking. How my fear is osnavatelen no concept lol :)