This soup is perfect for cold weather.
Not everyone likes broccoli, or asparagus cabbage, believing it to be tasteless, albeit very healthy. But on the other hand, this cabbage can be added to any dish where a lot of spice is expected. Then it adds the necessary freshness.
Cheese and broccoli soup is cooked all over the world, although it was most likely first invented in Italy. Thick, rich and fragrant. Cheese gives it a delicate taste, and broccoli – useful vitamins. Soup is easy and quick to prepare from simple ingredients. Focus tell me how to cook
Broccoli and cheese soup
Contents:
- 1 liter of chicken broth;
- 500 g of broccoli;
- 200 g of grated cheese (cheddar, gouda or any other);
- 50 g of butter;
- 50 g of flour;
- 250 ml of milk;
- Salt, pepper, nutmeg to taste.
Boil the broth in a saucepan. Add broccoli and cook for about 15 minutes until tender. Pour the broth into a separate bowl and chop the broccoli with a blender or knife.
In the same saucepan, melt the butter over medium heat. Add flour and mix well. Gradually pour the milk, constantly breaking the lumps. You will get a thick sauce.
Return the broth to the pot and bring to a boil. Then reduce the heat and add cheese. You can use one type of cheese or mix it up. Stir until the cheese melts. Season with salt, pepper and nutmeg.
Add broccoli and mix. Pour the finished soup into bowls and serve hot.
If you don’t have chicken broth, you can use vegetable broth or just water to make the soup less rich.
Maybe you didn’t know, but you can even make cutlets from broccoli. They will be quite dietary and very tasty.
Source: Focus
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