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Broccoli Soup with Potatoes

Broccoli Soup with Potatoes

    

Tender creamy soup full of cream taste.

Cook

No. of servings

6

Ready in

30 min.

Difficulty

medium

 

 

all-purpose flour / plain flour0.75oz20grams
broccoli1.1lb500grams
garlic1clove1clove
ground nutmeg-
potatoes14oz400grams
salt1tsp1teaspoon
salt-
semi skimmed milk 1,5%1.1cup250milliliters
unsalted butter1oz30grams
water2.5cup600milliliters
whipping cream (30-33% fat)1.1cup250milliliters

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.

Cooking potatoes

2. 

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.

3. 

garlic 1 clove

Mix cooked broccoli with garlic clove.

4. 

Pour mixed broccoli back into the saucepan and add boiled potatoes also with water where cooked.

5. 

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.

6. 

unsalted butter 1 oz (30 g)  salt

Add knob of butter to soften and enhance the taste. According to taste add salt.

Bon appetit!

 

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