Creamy milk soup with broccoli
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Enjoy the nutritional benefits and flavor of ripe, juicy broccoli in this velvety creamy soup. Both the florets and stems are used, making the soup bursting with essential fiber. It also includes one potato for thickness and cream for a smooth texture. You can use cream of any fat content. Heavy cream is ideal if you prefer a thicker consistency. You can add heavy cream (10%) to reduce the calorie content of the soup. Either way, it's delicious and nutritious. When blending the hot soup, be sure to leave the lid slightly ajar and cover it with a towel to prevent splashing.
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:
- 2 tablespoons butter
- 0.5 cup cream of any fat content
- 1 onion, chopped
- 1 potato, peeled and chopped
- Nutmeg, to taste
- 6 cups canned chicken broth, reheated
- 3 cups chopped broccoli florets and stems
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Cooking the dish according to the recipe:
- In a large saucepan, melt the butter over medium-high heat and sauté the onion until soft. Add the potatoes and stir to coat with oil. Add the hot broth and bring to a boil. Add the broccoli and return to a gentle simmer.
- Once the potatoes and broccoli are tender, puree the soup in batches in a blender or food processor. Return to the pan and add the cream. Season with salt to taste and serve.
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