Cream Of Broccoli And Burnt Garlic Soup Recipe - A tasty and healthy soup with flavour of burnt garlic.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Broccoli, Garlic

Cuisine : Continental

Course : Soup

Cream Of Broccoli And Burnt Garlic Soup

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

Cream Of Broccoli And Burnt Garlic Soup Recipe - How to make Cream Of Broccoli And Burnt Garlic Soup

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Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Broccoli cut into florets1 medium

  • Garlic halved horizontally10-12 cloves

  • Olive oil 2 teaspoons

  • Onion chopped1 medium

  • Bay leaf 1

  • Potato peeled and chopped finely1 medium

  • Vegetable stock 3 cups

  • Salt to taste

  • Black pepper powder to taste

  • Milk 1 cup

  • Red capsicum chopped1 small

Method

Step 1

Heat one teaspoon olive oil in a pan, add garlic and sauté till the garlic is burnt. Add onion and bay leaf and continue to sauté for a minute. Add potato, vegetable stock, salt and pepper powder.

Step 2

When the mixture comes to a boil, cover and cook till the potatoes are done. Remove the bay leaf and add broccoli florets. Stir and bring it to a boil again. Simmer for two minutes.

Step 3

Using a hand blender, blend the mixture to a smooth puree. Alternatively you can take it off the heat and blend in a blender till smooth. Add milk and bring it to a boil.

Step 4

Heat remaining olive oil in another pan, add red capsicum and sauté for a minute.

Step 5

Serve the soup piping hot in individual soup bowls, garnished with the red capsicum.

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