All types of cabbage are useful, but broccoli is superior in concentration of vitamins and minerals to many other varieties of this vegetable. Inclusion of this product in the daily diet would be a good idea. Not everyone eats broccoli with the same appetite, some children have a particular dislike for it. But there are dishes from this vegetable that almost everyone likes, including the youngest family members. An example is the broccoli cream soup, which can be cooked according to a variety of recipes.
Cooking Features
Broccoli cream soup is cooked quickly. The process does not cause difficulties even for inexperienced cooks. But still the knowledge of some moments allows you to make the dish the most tasty and useful.
- For cooking soup, it is suitable as fresh as frozen cabbage. If you are using a frozen product, let it thaw and let the liquid that has formed at this time drain. If you put broccoli in the soup without defrosting it can be too watery.
- Vitamin C, which is rich in broccoli, is destroyed during heat treatment. To maintain the maximum beneficial properties of the vegetable, minimize cooking time. To do this, cut the cabbage into smaller pieces and throw it into the already boiling water or broth, when the other ingredients are almost ready.
- If you don't like the green color of the soup, you can “repaint” it by adding a pinch of turmeric.
- It is not necessary to chop the vegetables for the cream soup finely and neatly, the size and shape of the pieces do not play a big role in this case - you still have to turn them into a smooth mash anyway.
- To give the soup a creamy taste, cheese, cream, butter are added to it. This is done at the very end of the preparation, but after the last ingredient is introduced, the dish must be brought to a boil so that it does not spoil ahead of time.
- If you need to thicken the soup, add flour or starch. It can be diluted with milk or broth. Above all, do not forget to boil the dish for at least a couple of minutes after that.
- If there is no blender, you can wipe the food through a sieve.
They serve broccoli cream soup with croutons and fresh herbs. It can be added both to the pot and directly to the plate. Croutons are better suited wheat, with the most neutral taste.
Classic Broccoli Cream Soup Recipe
Composition:
- broccoli - 0, 5 kg;
- green onions - 100 g;
- chicken egg - 2 pcs .;
- fatty cream - 100 ml;
- water - 0, 4 l;
- salt, spices - to taste.
Preparation Method:
- Prepare broccoli, disassembled into inflorescences by washing and drying them with napkins.
- Boil water, dip the cabbage into it, boil for 7-8 minutes after the water boils again.
- In the bowl, break the eggs, whisk them with a whisk, pour in the cream, stir.
- In a thin stream pour the egg mass into the soup, stirring it all the time. At the same time, lumps are inevitably formed, as the egg quickly collapses - let it not bother you.
- Add salt and spices. Cook the soup for another 1-2 minutes, remove the pan from the heat.
- Grind the contents of the pan using an immersion blender.
- Return the pan to the stove, adding the finely chopped onion to the soup.
- Bring the soup to a boil, boil for a minute, remove from heat.
The classic recipe for making broccoli puree soup is a bit unusual, but you will almost certainly like the result. The dish is tender and pleasant to the taste.
Broccoli cream soup with cauliflower
Composition:
- broccoli - 0, 2 kg;
- cauliflower - 0, 2 kg;
- potatoes - 0, 3 kg;
- carrots - 100 g;
- onions - 100 g;
- cream - 100 ml;
- butter - 40 g;
- water or broth (chicken, vegetable) - 1 l.
Preparation Method:
- Divide cauliflower and broccoli into florets, wash, let dry. Cut into large florets into several pieces.
- Peel potatoes, cut into small cubes.
- Scrape carrots, wash, cut into small cubes or coarsely grate.
- Free from peel and finely chop the onion.
- Melt the butter, put the onions and carrots in it, pass in the vegetables until they are soft.
- Boil water or broth, put potatoes in a saucepan. Boil it for 10 minutes.
- Add cauliflower and broccoli. Continue cooking the soup for another 10 minutes.
- Add the browned vegetables, salt and spices.
- After cooking for 5 minutes, grind the contents of the pan using a blender or rub through a sieve.
- Mix the cream soup, return the saucepan to the stove and wait until its contents boil. Remove from heat.
In each plate, when serving this soup to the table, add handfuls of wheat crackers.
Broccoli cream soup with cheese
Composition:
- broccoli - 0, 2 kg;
- cauliflower - 0, 2 kg;
- chicken breast fillet - 0, 2 kg;
- chicken egg - 1 pc .;
- water - 1 l;
- garlic - 2 cloves;
- processed cheese - 100 g;
- salt, pepper, fresh herbs - to taste.
Preparation Method:
- Cauliflower and broccoli, disassembled into florets, wash and dry.
- Egg boil hard boiled.
- Put the cheese in the freezer for 20-30 minutes to make it easier to grind, then coarsely grate.
- Finely chop the garlic, chop the greens.
- Wash chicken breast fillet.
- Boil water, boil chicken fillet in it for 20 minutes after it boils again.
- Take out the chicken fillet, cut into pieces. Put them in the blender bowl.
- Strain the broth, add a small portion to the chicken and turn it into a puree.
- Boil broccoli and cauliflower, chop with a blender.
- Boil the broth, put the cheese in it and, stirring it, until it is completely melted.
- Add vegetable puree and chopped chicken to the soup, salt it. Bring to a boil, cook for 5 minutes.
- Sprinkle garlic with greens. Boil the soup for 1-2 minutes, turn off the burner.
When serving the soup to the table, put a piece of boiled egg on each plate. It will not only decorate the dish, but also give it an additional taste.
Broccoli cream soup with tomatoes
Composition:
- broccoli - 0, 3 kg;
- cauliflower - 0, 2 kg;
- tomatoes - 0, 2 kg;
- onions - 100 g;
- vegetable oil - 20 ml;
- water - 1 l;
- salt, black pepper, fresh dill - to taste.
Preparation Method:
- Prepare broccoli and cauliflower florets.
- Slice the tomatoes crosswise, lower into boiling water, blanch for 2 minutes. Put the skimmer in a bowl of cold water. Peel the cooled tomatoes from the skin. Cut seals near the stem. Pulp cut into cubes or slices.
- Peel and chop the onion.
- In vegetable oil, fry onion until golden, add tomatoes to it. When they turn orange, turn down the heat and extinguish for 5 minutes.
- Boil water, dip both kinds of cabbage into it, boil for 10 minutes.
- Add browning, continue cooking the soup for another 5 minutes.
- Grind the soup with a blender, add salt and pepper. Boil for 2-3 minutes.
Spill the soup in plates, sprinkle with finely chopped dill. You can use any other herbs: celery, parsley, basil.
Broccoli cream soup with beans
Composition:
- broccoli - 0, 7 kg;
- onions - 150 g;
- garlic - 3 cloves;
- canned beans (white) - 0, 24 kg;
- cream cheese - 120 g;
- broth - 0, 6 l;
- thyme - 5 g;
- olive oil - 40 ml;
- salt, black pepper powder - to taste.
Preparation Method:
- Spread broccoli florets on a greased baking sheet and bake for half an hour in an oven preheated to 180-200 degrees.
- Peel and chop the onion.
- Cut the garlic into plates.
- In hot oil until golden brown, fry the onion, add garlic and thyme, reduce heat and pass the vegetables until soft.
- Open the tin can, drain the liquid from it, put the beans in the plate.
- Put browned vegetables, beans and baked cabbage into boiling broth. Cook for 5 minutes after the soup boils.
- Grind the soup to puree with a blender. Boil for 2-3 minutes, salt and pepper.
Cheese should be cut into small pieces and spread out into plates when serving soup to the table. The soup in this recipe is tender, thick, and has an exquisite taste. If you are fasting or sticking to the principles of vegetarianism, you can substitute tofu for cream cheese or use this ingredient altogether.
Recipe with photo step by step
Ingredients:
- 2-3 potatoes;
- 120 g broccoli;
- 1 onion;
- 10 g butter;
- 2-3 bay leaves;
- 2 pinches of black pepper;
- 1/5 tsp. salts;
- fresh greens before serving.
Cooking:
1. Peel and wash a few medium-sized potatoes, then slice into small pieces and send to the pan.
2. For soup, you can use fresh or frozen broccoli. That is, you can cook such a dish at any time of the year. And if the cabbage is in the freezer, then even the house will not have to go. Send a few inflorescences to the pot. Frozen vegetables do not need to be thawed.
3. Add water to the pot, add spices and salt. Put the saucepan on the stove and after boiling reduce the heat, cook with the lid tightly closed for 20 minutes - the potatoes should be soft.
4. While the vegetables are boiling, clean and finely chop the onions. In a frying pan, melt a piece of butter and fry the onions to a caramel color, over low heat for about 3-4 minutes.
5. Transfer the roasted onions to the pan and boil the soup for another 10 minutes.
6. Remove the bay leaf from the pan, if there is - peppercorns. Using an immersion blender, puree the soup until smooth. If it seems that the soup is too thick, you can add a little boiled water or broth to the desired consistency. In this case, the soup will need to bring to a boil again.
7. Fragrant and healthy cream soup is ready, serve it immediately with fresh herbs, crackers, and grated cheese.
Broccoli cream soup is popular with both adults and children. A significant number of recipes allows you to choose the option for every taste. On the preparation of this dish does not take much time and a lot of experience.
