Saturday, August 08, 2015

Creamy broccoli soup - Krämig broccolisoppa

Krämig broccolisoppa

Make a lovely broccoli soup with whole florets … delicious.

4 servings

1 lb broccoli
4 spring onions
1 tbsp butter or margarine
1½ to 2 chicken bouillon cubes
3 ¼ cups milk
good ¾ cup cream, 15% fat
3 tbsps flour
salt, black pepper

For serving:
grated cheese

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.

Flavour the soup with salt and pepper. Serve with grated cheese and maybe an oven-baked sandwich or something.




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