Broccoli Soup with Potatoes
Tender creamy soup full of cream taste.
recipe,photo-recipe,potatoes,broccoli,whipping cream (30-33% fat),Vegetable soup,Seasonal recipes
No. of servings
|all-purpose flour / plain flour||0.75||oz||20||grams|
|semi skimmed milk 1,5%||1.1||cup||250||milliliters|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|
1. Cooking potatoes
potatoes 14 oz (400 g) • water ¾ cup (200 ml) • salt 0.5 tsp
Brush potatoes, cut into a smaller cubes and put into the salty water to cook. Cook until soft approx. 15-20 minutes.
broccoli 1.1 lb (500 g) • water 1.7 cup (400 ml) • salt 0.5 tsp
Wash the broccoli, separate into the broccoli florets and put into the a bit salty water to cook.
garlic 1 clove
Mix cooked broccoli with garlic clove.
Pour mixed broccoli back into the saucepan and add boiled potatoes also with water where cooked.
semi skimmed milk 1,5% 1.1 cup (250 ml) • whipping cream (30-33% fat) 1.1 cup (250 ml) • all-purpose flour / plain flour 0.75 oz (20 g) • ground nutmeg
Blend flour in milk and double cream, stir into the soup and recook. Flavour with pinch of nutmeg.
unsalted butter 1 oz (30 g) • salt
Add knob of butter to soften and enhance the taste. According to taste add salt.