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Broccoli Soup
Main Ingredients | Broccoli, Butter |
Cuisine | American |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 5-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 small broccoli, separated into small florets
- 2 tablespoons butter
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 2-3 cloves garlic, finely chopped
- 1 tablespoon refined flour (maida)
- 2 1/2 cups vegetable stock
- 1 cup milk
- Salt to taste
- 1/4 teaspoon white pepper powder
- 1/2 cup cream
- 4-5 almonds, thinly sliced
Method
- Melt butter in a thick bottomed pan on medium heat.Add oil to avoid burning of the butter. Add chopped onion, garlic and sauté till onions turn translucent. Add refined flour and sauté for a minute. Add broccoli florets and cook for around two to three minutes.
- Add vegetable stock, bring it to boil and cook for five minutes on high heat without covering the pan.
- Strain and cool the broccoli.Keep aside the stock. Pass the solids through a sieve or blend in a mixer. Mix it with the strained stock and milk in a pan.
- Put the pan back on high heat, bring to a boil and season with salt and white pepper powder.
- Add fresh cream, simmer for two to three minutes and serve hot garnished with sliced almonds.
Nutrition Info
Calories | 1000 |
Carbohydrates | 54.5 |
Protein | 26.3 |
Fat | 74.1 |
Other Fiber | 24.7gm |
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