The main quality of the cream - broccoli soup lies in its consistency.
Light weight in the form of vegetable puree, complemented by a fan of spices and decorated with decorative ingredients, can surprise with a variety of recipes.
This dish takes a little time to create, some of them are cooked for 15 - 20 minutes, and the output is excellent soup.
The uniqueness of broccoli is in its ability to instantly transform into an absolutely new recipe: this product is equally good with meat additives, sea (or river) fish, forest mushrooms or various seafood.
Broccoli Cream Soup: Basic Cooking Rules
There are a great many suggestions for cooking broccoli cream soups. They can be mashed like mashed potatoes or liquid like whipped sour cream, but the general principles of cooking any cabbage are the same.
Inflorescences of adult broccoli have a porous structure, they are easily heat-treated, well boiling soft in boiling water.
Therefore, cooking time traditionally does not take longer than ten minutes.
In this short time, cabbage acquires the desired softness, it can be easily twisted in a meat grinder or passed through a sieve.
Without the use of coloring herbal supplements, broccoli gives the soup a rich green color. Add to the recipe carrots or a little bit kari, and you have a wonderful creamy ensemble of beige or golden hue.
Vegetarian Broccoli Cream Soup
This light soup can be made lean if you replace the milk with cabbage broth. Then it will be a broccoli vegetable cream soup. Its storage time at a low temperature (in the refrigerator or cellar) will increase to 48 hours.
Ingredients:
• fresh broccoli 500-600 gr .;
• low-fat milk 200 ml (one glass);
• flour of the highest (or first) grade 2 tablespoons; • butter 15-20 gr. (Big spoon);
• cold boiling water 1 liter;
• sesame seeds 1 tsp;
• salt;
• cardamom pinch.
Method of preparation
Before cooking, wash the cabbage in running water, fold it for a while in a colander or place it on a paper towel where excess water will drain. To broccoli cream soup turned out more gently, remove the thick stems, and the remaining inflorescences divided into multiple small parts. Leave five or six buds to decorate the dish. Boil broccoli in salted water for no longer than ten minutes. This will not allow nutrients to decompose into its constituent parts.
Unplug inflorescences take out a slotted spoon, put in a blender. Add 200 milliliters of broth and crush. Cabbage puree to move to the pan, put in the soup milk, flour, soft butter and spices (except sesame). To dry flour does not clump, dilute it in warm water or in a portion of milk. Stir the cream soup intensively, then supplement the dish with broth to the state of liquid sour cream.
Now you should put the soup on a small fire and warm it well to almost boil. The finished dish is served for dinner in soup plates. Sprinkle with a pinch of sesame seeds and report a few boiled cabbage buds.
Broccoli cream soup with bacon
Broccoli cream soup quite harmoniously blends flavors with smoked meat products. The soup is obtained with a light aroma of smoke, as if cooked on a fire.
Ingredients:
• Broccoli 400 grams;
• one potato the size of a fist;
• carrot palm-length bright orange color;
• two potato bulbs;
• raw smoked bacon (bacon) 100 grams;
• low-fat fresh cream 125 ml .;
• butter-50 gr. (tablespoon with a cap);
• flour of the highest (possible first) grade 2 tablespoons;
• one raw egg yolk;
• ground pepper and salt.
Method of preparation
Peel potatoes and carrots with one onion. Put vegetables together with broccoli in a saucepan, then pour water over, so that everything disappears, put on the stove. After ten minutes of good bubbling, take out with the help of a skimmer a few beautiful pieces of cabbage (they will be used when serving on the table), cook the rest of the vegetables until the end. While cooking, heat the butter in a frying pan or saucepan. In it to lay flour. All pass until it becomes golden. Seasoning add to boiled vegetables. From the soup to make puree using a blender, manual (or electric) meat grinder, you can resort to using a strainer.
Mix the cream and extracted yolk, add the mixture in the puree, season the whole mass with spices. Stir the whole soup vigorously, warming up to the first boiling bubbles on the fire. While the composition is warming, chop the cubes into bacon, chop the second onion with a knife. Fry them in a skillet to the gilded sides.
Serve broccoli cream soup in half-half plates for first courses, decorating the contents with boiled inflorescences, and adding a couple of tablespoons of fried bacon.
Broccoli cream soup with trout
Broccoli fish cream soup will be richer if fresh trout are put into the pan. Frozen will also be tasty, but then the flavor will be more neutral.
Ingredients:
• fresh or frozen broccoli 200 gr .;
• spinach (can also be frozen) 200 gr .;
• one good bulb;
• soy sauce 3 tablespoons;
• a piece of ginger the size of an ordinary nut;
• sugar - a tablespoon without a cap;
• a glass of low-fat cream;
• trout fillet 250 gr .;
• 5 soup spoons of olive oil;
• sesame oil - 5 ml. (1 tsp);
• ground pepper and salt.
Method of preparation
We send broccoli, spinach, onions (after burning it on three tablespoons of olive oil), rubbed ginger, add sugar to the pan, add soy sauce, set on fire, boil with boiling for 15 minutes.
Trout cut into equal cubes. Fry them in sesame oil with the remaining two spoons of olive. Salt the fish during frying.
Remove boiled vegetables from heat, add cream, roll in a blender. Add salt and pepper to the mashed potatoes and heat on the stove without boiling.
For dinner, serve hot, adding a few cubes of fish per serving. Soup will give grace a few drops of olive oil, carelessly sprinkled on the surface.
Broccoli cream soup with shrimps
Completely new sensations gives cream soup from broccoli with shrimps. Here, the main thing is to keep boiled shrimps warm before lunch. Cover them with a towel or keep a slow cooker on the heater.
Ingredients for soup:
• broccoli 750 gr;
• vegetable broth or water 1 liter;
• large healthy bulb;
• 8 largest shrimp;
• a glass of low-fat cream;
• nutmeg pinch (grated);
• clove of fragrant garlic;
• salt and a mixture of peppers (preferably ground).
For croutons:
• pulp of four pieces of white (wheat) bread;
• favorite vegetable oil 2 soup spoons;
• two - three cloves of garlic.
Method of preparation
Broccoli florets disassembled into smaller pieces, cook in boiling water with salt for 4 minutes. Tilt the cabbage into a colander, immediately pour over ice water. Leave six pieces of nice pieces to add to the plates. Put the cabbage in the soup pot, pour half the broth or water. Add onion, browned in oil, with minced garlic. Simmer all the vegetables on the fire for about 10 minutes. After cooking, mix everything with a blender.
Cook the shrimp in water with salt. Free from shells, remove unwanted heads. Store the shrimp before serving in a warm place under the lid.
In the puree, add the rest of the broth, cream, all fill with salt and milled pepper, put on an intense fire for strong warming.
Prepare croutons: Bread, rub in halved chunks, cut into cubes, the size of traditional croutons, fry in hot oil for a couple of minutes.
Serve the soup hot, adding warm shrimp and a small broccoli infusion to the serving. Croutons can be poured into a plate, and can be served to guests in a separate vase.
Broccoli cream soup with mushrooms
Mushrooms are always in perfect harmony with the cabbage. Broccoli cream soup can be cooked not only with champignons. Even dry forest mushrooms will do. Just before cooking, soak them for ten minutes in boiling water. Ingredients:
• Broccoli 400 grams;
• champignons (forest mushrooms can be used) 250 grams;
• half a 200 gram cup of light cream;
• pinch of your favorite basil;
• salt and ground pepper;
Method of preparation
Fry the mushrooms, cut into plates. Broccoli, basil and half of the selected mushrooms boil in a soup pot. Drain half of the pan from the pan, grind the remaining blender into the puree.
To dilute the whipped gruel with the second part of the liquid to the consistency of the heated cream, pour in the cream, lay the second half of the mushrooms. Cook soup until resistant boil. Season with salt and ground pepper.
Serve this dish can be hot or cold. In both cases, the soup has an excellent taste picture.
Broccoli cream soup with duck egg
This list of products is designed for 4 servings. Additional advice: it will be better if the duck eggs are at room temperature and not cooled from the refrigerator.
Ingredients:
• duck eggs 4 pcs .;
• fresh goat cheese 250 gr .;
• low-fat cream - one and a half glasses;
• 4 tablespoons of olive oil;
• Parmesan cheese - 80 gr .;
• 2 soup spoons of vinegar;
• 700 grams of broccoli.
Method of preparation
Boil broccoli in saline until soft. Dilute with your own broth until gruel is obtained. Beat cream with soft goat cheese, and parmesan grind on a metal grater. Faded cheese decomposed into four equal parts. Each of the parts alternately poured into a hot frying pan, there fry it, you get four cheese chips.
Now, one by one, we prepare four duck eggs: boil water in a small container, add vinegar to it, stir vigorously until a whirlpool is obtained. Pour the egg into the funnel. Reduce the heat of the cooker and cook the poured egg until ready, then remove it with a slotted spoon. Here, cook the rest of the eggs one by one.
Serve the soup to the table in warmed plates as follows: pour the soup, put an egg in it, place the goat cheese with cream on top, decorate the whole composition with cheese chips, put on the edge.
Broccoli cream soup - tricks and tips
Preparing a great broccoli cream soup is not at all difficult. However, it is worth considering a few useful secrets that can make your first dishes unique:
• use broccoli with unopened buds. Bright light green closed buds give color and taste a lot of bright colors;
• To add tenderness to the soup, add half of the grated curd cheese on a fine grater;
• Cream soup perfectly blends broccoli flavors with all kinds of basil. A great variety of flavors of this spice is capable of creating an infinite number of first course options;
• soups, which include perishable dairy products (milk, cream, sour cream, cheese), have a pleasant structure of delicate cream, but they are stored in a modern refrigerator for not more than a day;
• frozen broccoli, and indeed all vegetables are better thawed naturally. It will take more time, but all the useful gamma in cabbage will remain
• Healthy food fans can cook broccoli cream soup with cereal and no dairy products. Cereals add prescription ability to strengthen and maintain health.
