Broccoli Soup with Baked Cheddar Cheese on Toast
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Broccoli soup with cheddar cheese baked on toast - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g red peeled potatoes, tubers cut into 4 pieces.
- 1/2 head broccoli (approx. 280g), separated into florets, base sliced
- 120 g of cheese Cheddar, cut into thin slices
- 1/2 tsp coarse salt
- 2 slices bacon, thinly sliced
- 2 tbsp (30 g) butter
- 1/2 onion, chopped (approx. 1 cup)
- 2 cloves garlic, crushed
- 1/2 teaspoon celery seeds
- 2 tbsp. flour
- 2 cups lightly salted chicken broth
- 2 cups of milk
- 1 tbsp Dijon mustard
- 1 baguette, cut into slices
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Cooking the dish according to the recipe:
- Fry the bacon in a heavy-bottomed saucepan over low heat for about 2 minutes. Add the onion, garlic, and celery seeds and cook until softened, about 4 minutes. Sprinkle with flour and stir. Pour in the broth and milk, stirring until smooth.
- Add the potatoes and sliced broccoli base and bring to a boil; reduce heat to medium and simmer until tender, about 5 minutes. Add the baby broccoli florets and salt and continue cooking until the vegetables are tender, about 5 minutes. Season with salt and pepper to taste.
- Meanwhile, place a baking sheet in the top rack of the oven and preheat the oven to high. Spread mustard on each baguette slice and top with a slice of cheddar. Place on the baking sheet and broil until the cheese is melted; serve with the soup.
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