I
have been making this Broccoli Soup for a few years now...easy to put together with no cheese added...works well for both warmer and colder days...one of favorite soups…
Heat olive oil/butter in a deep pan.
On a medium low flame, sauté garlic, onion and celery for about 5 to 6 minutes, till onions soften.
Add potato and broccoli to the pan. Stir and let look for a couple of minutes.
Bring to a boil, then reduce heat, cover and simmer till the vegetables become tender.
Let the soup cool slightly, and then blend to a smooth puree.
Add salt &pepper to taste.
Broccoli Soup
Ingredients:
- Olive oil/Butter, 1 tbsp
- Garlic, finely chopped, 2-3 cloves
- Onion, finely chopped, 1 medium
- Celery, finely chopped, 1 stalk
- Potato, finely chopped, 1 medium
- Broccoli, chopped including stems, 2 medium size
- Veg or chicken stock ,about 2 cups ( or a mix of broth+ water or even just water)
- Milk, about a cup and a half ( I use double toned milk, you can use toned, full cream)
- Salt & Pepper, to taste
Instructions:
Heat olive oil/butter in a deep pan.
On a medium low flame, sauté garlic, onion and celery for about 5 to 6 minutes, till onions soften.
Add potato and broccoli to the pan. Stir and let look for a couple of minutes.
Add
the broth and milk to the vegetables in the pan.
Bring to a boil, then reduce heat, cover and simmer till the vegetables become tender.
Let the soup cool slightly, and then blend to a smooth puree.
Add salt &pepper to taste.
Heat
gently right before serving.
You
can top with either crispy fried shallots or crispy fried bacon.
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