Broccoli Soup with Potatoes
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251Tender creamy soup full of cream taste.
recipe,photo-recipe,potatoes,broccoli,whipping cream (30-33% fat),Vegetable soup
Vegetable soup
Ingredients
Ingredients
| all-purpose flour / plain flour | 0.75 70 | oz kcal | 20 | grams | |
| broccoli | 1.1 165 | lb kcal | 500 | grams | |
| garlic | 1 6 | clove kcal | 1 | clove | |
| ground nutmeg | 0 ?? | kcal | 0 | ||
| potatoes | 14 368 | oz kcal | 400 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| salt | 0 ?? | kcal | 0 | ||
| semi skimmed milk 1,5% | 1.1 120 | cup kcal | 250 | milliliters | |
| unsalted butter | 1 221 | oz kcal | 30 | grams | |
| water | 2.5 0 | cup kcal | 600 | milliliters | |
| whipping cream (30-33% fat) | 1.1 778 | cup kcal | 250 | milliliters |
Recipe
1. Cooking potatoes
potatoes 14 oz (400 g) • water ¾ cup (200 ml) • salt 0.5 tsp
Brush potatoes, cut into a smaller cubes and put into the salty water to cook. Cook until soft approx. 15-20 minutes.
2.
broccoli 1.1 lb (500 g) • water 1.7 cup (400 ml) • salt 0.5 tsp
Wash the broccoli, separate into the broccoli florets and put into the a bit salty water to cook.
4.
Pour mixed broccoli back into the saucepan and add boiled potatoes also with water where cooked.
5.
semi skimmed milk 1,5% 1.1 cup (250 ml) • whipping cream (30-33% fat) 1.1 cup (250 ml) • all-purpose flour / plain flour 0.75 oz (20 g) • ground nutmeg
Blend flour in milk and double cream, stir into the soup and recook. Flavour with pinch of nutmeg.
6.
unsalted butter 1 oz (30 g) • salt
Add knob of butter to soften and enhance the taste. According to taste add salt.
Bon appetit!
