Broccoli and potato soup – incredibly delicious and ready in 20 minutes! I sent it to everyone who thanked me.
Broccoli and potato soup – incredibly tasty and ready in 20 minutes! I sent it to everyone who thanked me.
Ingredients for 4 servings:
1 large head of broccoli (about 500 g)
4 medium potatoes (about 500 g)
2 carrots
1 onion
2 cloves of garlic
1 liter of vegetable or chicken stock
200 ml of creamy soup (30% or 18% fat)
150 g of grated cheese (e.g. Gouda, Cheddar)
2 tablespoons of butter
1 tablespoon of flour
Salt, pepper, a pinch of nutmeg
Dried or fresh dill (optional)
Friday:
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Divide broccoli into florets, peel and cut stems. Peel and dice potatoes and carrots. Melt butter in a saucepan, add chopped onion and garlic, and cook until translucent. Add flour, stir, and slowly add stock, stirring constantly to prevent clumping. Add potatoes and carrots, cover, and cook for about 10 minutes. Add broccoli and cook for another 5 minutes—vegetables should be soft but not mushy.
Pour in cream, add cheese, and stir until melted and creamy. Season with salt, pepper, and nutmeg. Sprinkle with dill before serving. Serve immediately with fresh bread or croutons. If you want, I can create three more versions of this recipe in the form of comments on Facebook to increase interest. Would you like me to do that?
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