Broccoli Cappuccino

Ingredients list for Broccoli Cappuccino

• 1 medium Broccoli separated into florets
• 2 cups Vegetable stock
• 3 tablespoons Butter
• 1 tablespoon Refined flour (maida)
• 4 cups Milk
• to taste Salt
• Crushed black peppercorns 1 teaspoon + for sprinkling

Method

1. Heat vegetable stock in a deep-nonstick pan. Add broccoli florets, mix well and cook on low heat for 4-5 minutes.
2. Heat 2 tablespoons butter in another non-stick pan. Add refined flour and mix well. Saute for 2 minutes. Add 3 cups milk and stir continuously so that there are no lumps formed.
3. Add salt and 1 teaspoon crushed peppercorns, mix and simmer for 4-5 minutes.
4. Once the broccoli is cooked, switch off heat, strain the broccoli florets and put into a mixer jar. Add a little of the stockand grind to a fine puree.
5. Strain the pureeand into the white sauce, mix well and cook for 2-3 minutes.
6. Heat remaining milk in another deep non-stick pan. Add remaining butter and bring it to a boil. Take the pan off the heat and blend with a hand blender to create foam.
7. Pour broccoli soup into teacups, top with foam and sprinkle crushed peppercorns on top. Serve immediately.