Sunday, November 15, 2015

Cream of Broccoli Soup

  1. unsalted Chicken Stock - 6 cups
  2. Broccoli florets including stems - 2 cups
  3. Carrots - 2  tbsp cut into matchstick size
  4. Onion - 1 chopped
  5. Fresh cream - 6 tbsp
  6. Butter - 6 tbsp
  7. maida - 3 tbsp
  8. black pepper - 1 tsp crushed
  9. salt - to taste

Add 3 tbsp butter into a saucepan and heat it.
Add the chopped onion and saute until soft.
Add in the broccoli florets and carrots and stirfry for 3 minutes ,until the broccoli florets are just cooked to a bright green .
remove the cooked veggies to a dish and return the saucepan to heat.
Blend 1/2 of the cooked veggies to a paste and reserve .
Add in remaining 3 tbsp butter and 3 tbsp maida
stir and cook until raw smell is gone (about 3-4 minutes)
Add in the chicken stock and bring to a boil ,stirring continuously .
Add in the blended  broccoli paste to the stock and stir well.
Cook for 10 minutes until it has combined well.
Add in the remaining stirfried vegetable (brocoli/carrot/onion)
stir to combine .
Add in fresh cream and mix well.Turn flame off.
Season with salt and pepper .
Serve hot with Egg toast.

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