August 10, 2018

Cream of Broccoli Soup


2 substantial heads of broccoli, around 1 lb cut into little florets

1 substantial onion, finely cleaved

2 or 3 garlic cloves, finely cleaved

2 tbsps olive oil

1 liter chicken stock

200 ml twofold (thick or whipping) cream

2 tsps cumin seeds (discretionary)

a little Madeira or schnaps (discretionary)

2 inch stick of cinnamon or cassia bark (discretionary)

salt and naturally ground dark pepper

Parmesan cheddar, ground (discretionary)


Warmth the olive oil in a skillet and broil the onion and garlic, mixing, for a couple of minutes until the point when the onion is translucent.

Hack the broccoli stalks generally and add these with the florets to the dish and broil for a further 6 minutes.

Include the stock, cumin and cinnamon and Madeira or cognac if utilizing.

Convey to the bubble; turn the warmth down to low and season.

Stew for 15 minutes at that point expel from the warmth and enable the soup blend to cool a bit.

Mix and come back to the container including the twofold cream. Convey the fluid to stewing point, kill the warmth and present with the ground Parmesan cheddar (discretionary).

(Serves 4)

Bon appetit!


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