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Cream Of Broccoli And Toasted Hazelnut Soup

A green color creamy soup of broccoli enriched with hazelnuts. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Broccoli, Hazelnuts
Cuisine Fusion
Course Soups
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Cream Of Broccoli And Toasted Hazelnut Soup

  • 500 grams Broccoli separated into florets
  • 10-12 Hazelnuts slivered
  • 2 tablespoons Butter
  • 1 tablespoon Oil
  • 1 Bay leaf
  • 1 medium Onion chopped
  • 2-3 cloves Garlic chopped
  • 1 inch stick Celery chopped
  • 3 1/2 cups Vegetable stock
  • to taste Salt
  • 1/4 teaspoon White pepper powder
  • 1/2 cup Cream

Method

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  1. Melt butter in a thick bottomed pan on medium heat. Add oil so that the butter does not burn. Add onion, garlic celery and sauté till onions turn translucent. Add broccoli florets and cook for around two to three minutes.
  2. 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. Blend the broccoli in a mixer. Mix it with the strained stock in a pan.
  3. 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 hazelnuts.

Nutrition Info

Calories 253.9
Carbohydrates 11.83
Protein 5.13
Fat 11.56
Other Fiber 1.65
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