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Find Friends / Recipes / Cream of Broccoli Soup
Cream of Broccoli Soup
Cream of Broccoli Soup
Course : Soups
Regions : European
Cooking Time : 30 Minutes
Chef Gautam Kumar
Broccoli |
500 g |
Onion Large |
50 g. |
Celery |
25 g. |
Parsnips |
25 g. |
Chicken veloute |
900 ml. |
Sachet depices |
1 nos. |
Heavy Cream |
120ml. |
Salt |
to taste |
Ground black pepper |
to taste |
Method
- Cut the florets and stem of broccoli and separate them.
- Keep the florets for garnish and dice the stem.
- Put the butter in a pan and add the onion, celery, parsnips, add the broccoli stem as onions become translucent.
- Add the veloute to the pot, reduce the heat and simmer till the soup gets thickened, about 25 minutes.
- Add the sachet de pieces in it and cook more 20 minutes.
- Cut the florets into bite sized and blanch in hot salted water, make it cool and keep aside for service.
- Now make the puree of the soup and strain it through cheese cloth.
- The soup is ready now to serve, add some cream and broccoli florets individually.
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