Broccoli Soup
1 hour Recipe Yield:
4 servings Difficulty:
Simple recipe
Broccoli soup – Italian cuisine recipe. Broccoli can also be bought fresh in the winter season, if not, then soup-puree can also be cookin from frozen cabbage. You can use absolutely any broth for soup - beef, chicken or vegetable. If there is no parmesan, you can use any hard flavored cheese. The most interesting thing about this soup is that cabbage legs are also used, and not just inflorescences, only they need to be cooked a little longer. If the cream seems too fatty for you, you can take 3.2% milk.
Recipe Ingredients
Cooking Recipe
For the Italian recipe broccoli cream soup, peel and finely chop the garlic, also peel and cut the onion into small cubes. Wash the broccoli, cut into florets and separate the stems from the florets.
In a heated pan with olive oil, add chopped garlic. When you feel a slight aroma of garlic, add the onion and then the broccoli legs cut into a small cube. Mix everything and simmer over medium heat until the legs become soft, but do not turn them into porridge.
Add broccoli florets to vegetables, mix, simmer for another 5 minutes. Pour the broth into a blender, put the stewed vegetables, pour in the cream and puree. Milk and broth must be warmed up before whipping. Pour puree soup into bowls, season with salt, pepper, sprinkle with grated cheese and serve.