CREAMY BROCCOLI SOUP
Krämig broccolisoppa
1 tablespoon butter or margarine
1½ to 2 chicken bouillon cubes
3 ¼ cups milk
¾ cup cream, 15% fat
3 tablespoons flour
salt, black pepper
Trim the broccoli, cut off the florets and cut the
stems in pieces (always use the stems!). Chop the onions. Melt the fat in a
saucepan and sizzle the onions for a few minutes. Add the broccoli stems and
bouillon cubes and pour on the milk. Cover and boil on low heat for about 15
minutes.
Strain off the broccoli and finely divide it in a food processor or mixer. Pour the milk and broccoli purée back into the saucepan, then add cream and flour stirred with some water. Boil for a few minutes. Blend in the broccoli florets and boil until tender.
Krämig broccolisoppa
Make a lovely broccoli soup with whole florets …
delicious.
4 servings
1 lb broccoli
4 spring onions1 tablespoon butter or margarine
1½ to 2 chicken bouillon cubes
3 ¼ cups milk
¾ cup cream, 15% fat
3 tablespoons flour
salt, black pepper
For serving:
grated cheeseStrain off the broccoli and finely divide it in a food processor or mixer. Pour the milk and broccoli purée back into the saucepan, then add cream and flour stirred with some water. Boil for a few minutes. Blend in the broccoli florets and boil until tender.
Flavour the soup with salt and pepper. Serve with
grated cheese and maybe an oven-baked sandwich or something.
Enjoy!
Bella
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