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
Brush potatoes, cut into a smaller cubes and put into the salty water to cook. Cook until soft approx. 15-20 minutes.
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.
Blend flour in milk and double cream, stir into the soup and recook. Flavour with pinch of nutmeg.
Add knob of butter to soften and enhance the taste. According to taste add salt.