How to make Cream Of Broccoli And Burnt Garlic Soup - A tasty and healthy soup with flavour of burnt garlic.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Broccoli (ब्रोक्ली/ विलायती गोभी), Garlic (लहसुन)
Cuisine : Fusion
Course : Soups
For more recipes related to Cream Of Broccoli And Burnt Garlic Soup checkout Broccoli Soup, Cream of Broccoli Soup, Broccoli and Cheddar Soup, Broccoli and Toasted Almond Soup . You can also find more Soups recipes like Tomato Melon Gazpacho, Peas and Potato Soup with Salsa, Avacado And Corn Soup, Burnt Garlic And Zucchini Soup.
Cream Of Broccoli And Burnt Garlic Soup Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Cream Of Broccoli And Burnt Garlic Soup Recipe
Broccoli cut into florets 1 medium
Garlic halved horizontally 10-12 cloves
Olive oil 2 teaspoons
Onion chopped 1 medium
Bay leaf 1
Potato peeled and chopped finely 1 medium
Vegetable stock 3 cups
Salt to taste
Black pepper powder to taste
Milk 1 cup
Red capsicum chopped 1 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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
