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Cream of Broccoli soup


¼ kg Fresh broccoli

1 medium chopped onion

¼ cup Chopped celery

5 tablespoon all purpose flour

6 cup Chicken stock

¼ teaspoon Salt and Pepper

2 cup whipping Cream


• Separate the Flower head of the broccoli from the stem peel off the outer skin of the stem and cut into small pieces.

• Heat a tablespoon of butter in a large pot. Add the onion and celery and sauté for five minutes. Add stem slices of broccoli

.• Add the chicken stock and leave the mixture to cook over a medium heat for 30 minutes.

• Put celery, onion, and broccoli in a blender and mix until it becomes a thick paste then move back to the pot over low heat.

• Add the whipping Cream, salt and pepper to the paste, and mix well and let cook for few minutes.

• Place the flower of the broccoli in boiling water and simmer for two minutes. Remove and place instantly in cold water in order to keep the green color of the broccoli. Place on top of the soup for decorating when served.

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