Broccoli milk soup with leeks
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151Thick cream soup with a delicate taste. Serve with crunchy butter croutons made of toast wholemeal bread.
recipe,photo-recipe,leek,broccoli,whole milk 3.5%,Vegetable soup
Vegetable soup
Ingredients
Ingredients
| broccoli | 1.1 165 | lb kcal | 500 | grams | |
| ground nutmeg | 0 ?? | kcal | 0 | ||
| leek | 5.25 69 | oz kcal | 150 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| toasted bread | 4 ?? | pcs kcal | 4 | pieces | |
| unsalted butter | 1 221 | oz kcal | 30 | grams | |
| unsalted butter | 0 ?? | kcal | 0 | ||
| water | 2.1 1105 | cup kcal | 500 | milliliters | |
| whole milk 3.5% | 2.1 320 | cup kcal | 500 | milliliters |
Recipe
1.
leek 5.25 oz (150 g) • unsalted butter 1 oz (30 g)
Clean the leeks, wash and cut into wheels. Put it in a pot and fry it in butter for a while.
2.
broccoli 1.1 lb (500 g) • salt 1 tsp • water 2.1 cup (500 ml)
Add washed, in floret disassembled broccoli. Add salt and water.
3.
Cook for about 10-15 minutes until the broccoli softens.
4.
Put the contents of the pot into a blender and mix.
5.
whole milk 3.5% 2.1 cup (500 ml)
Put the mixed broccoli and leeks back to the pot and dilute with milk. Cook ...
7.
toasted bread 4 pcs • unsalted butter
Spread toast bread from one side with butter and cut it into cubes.
8.
Fry briefly from one ...
9.
... and the other side.
Bon appetit!
