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Broccoli cream soup with parmesan chips


Put 2 liters of water to boil, add 2 onions, carrots, broccoli stalk, cut into cubes.

When they are cooked, add the broccoli bunches, washed and the leeks cleaned.

When the vegetables are well cooked, remove from the heat. Remove from the juice in which they boiled, leave very little.

Season with salt and pepper, pass with a blender, gradually add the juice, if necessary.

Add sour cream and mix well.

Grate the Parmesan cheese on a small grater, put it in a round shape, in a tray covered with baking paper, put it in the oven for about 10-15 minutes, until it becomes crispy.

Serve with bread croutons and parmesan chips.


Lentil and broccoli cream soup

I really like cream soups because they are that dish that, in addition to being healthy (if you take care of the ingredients you use), are also very nutritious. The vegetables you choose to put in a cream soup are full of fiber, which will make you feel full very quickly. I make such soups quite often, and when the season is cold I make the most of them because, let's be serious, who wouldn't like a hot soup after it comes frozen from the outside?

Regarding today's recipe, I want to tell you that initially I wanted to make a simple cream broccoli soup, to add 3-4 potatoes for a creamy texture, just like the other cream soups I make, but I had this pack of raw green lentils Orlando & # 8217s in the closet and I really wanted to see how the two vegetables go together. The lentils successfully replaced the potato to have that creamy texture, so I gave up the potato this time. Something good came out, I promise. And yes, I recommend it to everyone, whether or not you have a vegan / vegetarian lifestyle.

Many have told me that I don't have recipes on the PROTEIN blog. Not only meat and eggs have protein, but also certain vegetables, such as lentils, which are an excellent source of protein, consumed mainly by vegans / vegetarians or fasters. Here's protein!

I know that it is said that “the first time you eat with your eyes” and I also know that maybe this soup does not have the most attractive color in the world and that maybe it does not awaken that feeling of "Alas, how good it looks, I would devour 2 servings at once", but I assure you that taste matters in this case.

And since you can't make cream soup without something crunchy, I also made a large tray of wholemeal bread croutons.

Speaking of which, let's see how this lentil and broccoli cream soup is prepared!
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INGREDIENTS
200 gr. Orlando & # 8217s raw green lentils
500 gr. broccoli
1 medium onion, finely chopped
3 cloves chopped garlic
celery (to taste) cut into cubes
a little olive oil
salt and pepper (to taste)

For serving: homemade croutons
Optional: 2-3 tablespoons sour cream or Greek yogurt 2% fat


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PREPARATION
First put the lentils in a bowl, add water over it to cover it and soak it for an hour. In this way the lentils will be hydrated and will boil much faster. During this time, clean and cut the onion and celery, chop the garlic, wash and cut the broccoli into smaller pieces.

Put a little olive oil in a pot and sauté the onion for 2-3 minutes, until it becomes soft. Stir occasionally. After the onion has become soft, add the soaked lentils and the celery. Let the vegetables harden for 2-3 minutes on low heat, stirring occasionally.

Pour about 1.5 liters of water over them, season with salt and pepper and let the lentils and vegetables boil for 30 minutes. Add another glass of water if needed during boiling.

After 30 minutes, add the broccoli bunches, then leave everything to boil for another 8-10 minutes. Using a vertical blender, mix all the vegetables until you reach the desired consistency of the soup. Again, add a little water if you think it is needed, then put the pot of soup on the stove and simmer for 1-2 minutes on low heat.

At the end, taste it and see if you still need salt and pepper. Serve the cream soup with homemade croutons.

In the bowl with the cream of lentil and broccoli soup I poured a drop of olive oil, a mix of seeds and I put some croutons. A delicious and very filling soup came out. Yummmy, yummmy!


Cream broccoli soup with sour cream

Cream broccoli soup with sour cream and croutons. A simple, cheap and quick recipe. This soup is prepared in 30-40 minutes. It is a fine and creamy soup, thickened with rice (instead of potatoes) and straight with sweet cream.

I did this broccoli cream soup with sour cream because I really like vegetable creams. We also alternate the clear soups with the soups and with these cream soups. Let's not get bored, shall we?

Broccoli cream soup can also be made with potatoes & # 8211 see this recipe. Potatoes have the role of thickening, of binder.

But there are also cream soups that can be paired with rice. They look much finer and more velvety to me. That's how I made pumpkin cream soup & # 8211 recipe here & # 8211 and I thought of adapting it to broccoli as well.

Broccoli is a very floury and healthy vegetable. Mothers fight with their children to persuade them to eat it. Why? Because broccoli is often spread, it is soft, brown and unappetizing. Properly cooked broccoli should stay green and be a little crispy (al dente). That's why I separate the tender inflorescences from the wooden stems and put them aside. The good taste is in the stems, so don't throw them away! They will form the base of the soup and the tender bouquets will be added only at the end, in order to keep their beautiful color and texture.

From the quantities below it results approx. 6 servings of broccoli cream soup.

  • 1 bouquet of broccoli of approx. 750 g
  • 3-4 sprigs of green onion or 2 medium old onions
  • 4-5 cloves of garlic
  • 120 g round grain rice
  • 1 tablespoon oil
  • 50 g butter
  • salt, ground black pepper
  • 200 ml sweet cream with min 30% fat (whipped cream)

Economical: The simplest cream broccoli soup

Tomorrow is three weeks since we've been home. And I kind of lost track of the days. The existence unfolds uncomplicatedly, between the morning and afternoon coffees, between breakfast, lunch and dinner, the flowers in the garden, the two lazy cats & # 8211 Meow and Luck, cooking, blog and home.

How strange. After running aimlessly through days, weeks and months, you wake up - suddenly - that you have to slow down. And with what shock.

However, I am starting to get used to the new stage of life and the new uncomplicated choices. What would be the answer to the question: “What do I do with the broccoli in the fridge? Put it in a cheese quiche or soup? ” In the end, it was the soup that won. But also the quiche. Because I divided the broccoli into two pieces to prepare both.

Oh and what a green beauty came out. Of an almost unreal simplicity. One that - through its wonderful color - reminded me of Terceira, one of the nine islands of the Portuguese archipelago Azores. A green and special place, with a volcano that can be visited, natural pools that allow you to swim in the ocean, warm people, good food, tea plantations, banana and pineapple, old cities integrated in the UNESCO heritage, located in the middle of the wild Atlantic.

BROCCOLI CREAM SOUP

* 1 head of broccoli

* 1 tablespoon olive oil

* 1 cube of vegetable soup (optional)

* salt, pepper & lemon juice

1.Cut the garlic into thin slices, break the broccoli bunches and wash them well, peel the potatoes and cut them into cubes

2. In a medium saucepan, sauté the broccoli, potatoes and garlic for about 20 seconds in the olive oil, then add the milk and warm water to cover the vegetables.

3.Put the soup cube next to the vegetables, cover with a lid and simmer over medium heat until the vegetables are soft.

4.After the vegetables have boiled, turn off the heat and turn the vegetables into a cream using a vertical blender.

5.Add the butter, mix until it melts, taste and season with salt and pepper.


Broccoli cream soup

D. has liked cream soups since he was little (not that he would be big now). I only ate my first cream soup when I was about 20 years old. My luck is that he ate broccoli, peas, cauliflower from the beginning, I only started liking them late.

If the vegetables are blended, D. eats almost any kind of cream soup, even if it is made from vegetables that do not like them very much (tomatoes, for example & # 8211 I know, I know, tomatoes are fruits, not vegetables).

But the broccoli cream soup remains his favorite. If I add a little gorgonzola and some grated Parmesan cheese on top & # 8230 success is guaranteed. And homemade flax seeds and croutons, seasoned with salt, oregano and basil complete the decor.

I am the happiest, because the broccoli cream soup is very easy to make and it doesn't take me more than 20 minutes. Good appetite!


Broccoli cream soup & cheese

Ingredients for two servings:

broccoli & # 8211 300 grams
1 potato
white onion
2 cloves of garlic
a tablespoon of butter
The water
Normal and / or smoked cheese (or grated Parmesan)
Salt pepper
Optional & # 8211 cooking cream (23%)

Put the onion to harden in butter, over the hardened onion put the crushed garlic cloves. After 1 minute I put the rest of the vegetables and water. After the soup has started to boil, leave it for about 5 minutes, until the vegetables are well cooked and take the pot off the heat and let it cool a little. Pour the soup into the blender, keeping 2-3 whole bunches of broccoli and mix for about 1 minute at low speed until a paste is formed. Add salt and pepper to taste, then cooking cream and grated cheese on top.

And voila, my portion of broccoli cream soup & cheese, which I served with half a slice of toast.


First we will clean the broccoli, which we will break in the bouquets and we will put them in a pot with 2l of water that is already on the stove and boil, putting 1 teaspoon of salt to boil for about 20 minutes until they soften little bit.

Then all the vegetables we have to use, we will clean, wash and cut them into larger pieces and we will boil them in a pot with water and salt, so that they are completely covered with water exceeding with at least two fingers above them. The order does not matter for these vegetables, but we will cut the potatoes into small cubes, the carrot into large slices, the onion into 2 or three pieces, we can put the garlic whole, and if we want we can put the tomatoes cut into large pieces and the bean pods. . The recommendation would be to use all the vegetables mentioned in the soup, because the taste in the soup will be better.

After all the vegetables have boiled, we will strain them with the help of a larger strainer, which we each have in the house, and then we will put them all in a blender, putting a little juice from the vegetables to thin the composition a little. blender.

Then after everything is ready, we will put the soup back in a pot for a few boils, but at the same time season it with salt and pepper to taste.

We also put sour cream or vegetable milk as we have in the house, parmesan and chopped parsley, then turn off the heat on the stove.

This soup can be served in bowls by placing a few drops of oil on top and a few cubes of feta cheese or grated Parmesan cheese.


Broccoli and celery cream soup (celery stalk)

I woke up to have celery in the fridge (see details here) and broccoli left over from yesterday's recipe. Hmmm, what do I do with them? Cream soup seemed the perfect solution, especially since I recently received a very good blender (for satisfactory results in work and meritorious participation in the culinary blogging contest on Gustos.ro). I gathered the haze of ingredients I still needed and set to work.

If you find young yarns of celery, you can eat them raw, in salads, they are very fragrant. The less young ones are perfect for soups-creams.

Broccoli, the favorite of many. I'm not a big fan but it works :).

I couldn't have made a cream soup to my taste if I didn't have extra virgin olive oil and sweet cream.

In order for the meat eater in me to be satisfied, I added some kaiser to the soup.

Garlic is for flavor, of course.

I put the vegetables in a pot of boiling water and boiled them for ten minutes. I took the pot off the heat and poured two teaspoons of olive oil into it.

I put the blender to work.

I seasoned with salt and freshly ground pepper.

I cut the kaiser into cubes and browned it in a non-stick pan, without oil or other fats.

I toasted a slice of bread and had lunch yesterday.

Even Raluca liked it and she doesn't kill herself for soups on the one hand and broccoli on the other.


Broccoli cream soup

  • 1 broccoli
  • 1 potato
  • 1.5 liters of chicken soup (if you don't have one, you can make it with a cube of chicken)
  • 4 cloves of garlic
  • 10 grams of butter
  • 150 milliliters of milk
  • 1 tablespoon and a half of cream
  • 1 tablespoon starch (or wheat flour)
  • salt and pepper to taste
  • a little lemon juice
  • 1 tablespoon parmesan


BROCCOLI CREAM SOUP I Recipe + Video

Hello dear lusts. Today I made BROCCOLI CREAM SOUP. Many when they hear of broccoli wrinkle or somehow avoid this vegetable, but I assure you that this soup is delicious especially if you do not cook it for a long time. In this way it will keep its vitamins and light green color. The soup turned out delicious, creamy and super healthy. I hope you try it with pleasure, I wish you a tasty day ahead!

Ingredient:

  • 1 Broccoli of 500-600 gr.
  • 1 Medium potato
  • 10 cm. leek (or a small onion)
  • 2 cloves of garlic
  • 1 stalk of celery
  • 30 gr. & # 8211 Parmesan
  • Salt and black pepper
  • 1,200 liters - flat water

Method of preparation:

  1. First of all cut the potato and celery into larger pieces, and the leeks into rounds.
  2. Cut the bouquets of broccoli, and do not throw the stem. Peel a squash, grate it and slice it.
  3. Put the potatoes, celery, leeks, broccoli stalk, garlic cloves and a teaspoon of salt in a saucepan with cold water. Boil everything together for about 15 minutes or until the potato becomes soft.
  4. When the potato is soft, add the broccoli bunches to the soup, cover the pan with a lid and let it boil for 6-7 minutes. I urge you not to boil broccoli too much because it will lose its color and the soup will not be light green.
  5. When the vegetables are cooked, grind them with a hand blender or a regular one until you get a fine soup. If you want the soup to be thicker, take out a little liquid from the beginning and make it the desired consistency.
  6. At the end, add grated Parmesan cheese to the soup and season with a little black pepper and salt if necessary.
  7. Serve the soup immediately. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Video: Πέτρος Συρίγος - Μοσχαρίσια μπιφτέκια με κρέμα παρμεζάνας Ελένη (October 2021).