Broccoli Cheese Soup
Creamy texture, tenderness, and a combination of colors that will definitely leave you indifferent. Discover broccoli from a different side!
- Vegetarian
- Low sugar
- Low-calorie
- Egg-free
- Nut-free
- 20 g onion
- 25 g carrot
- 10 g flour
- 250 ml water or vegetable stockVegetable Stock — Made from vegetables (onion, garlic, carrot, celery) and spices (allspice, bay leaf). Sauté roughly chopped vegetables until lightly browned. Optionally add a little white wine and allow the alcohol to evaporate completely. Cover with water and simmer for at least 60 minutes.
- 50 g potato
- 50 g broccoli
- 50 ml 10–15% cream
- 25 g Gouda or Emmental cheese
Ingredients
- 20 g onion
- 25 g carrot
- 10 g flour
- 250 ml water or vegetable stock
- 50 g potato
- 50 g broccoli
- 50 ml 10–15% cream
- 25 g Gouda or Emmental cheese
Method
- 1
Dice the onion and carrot into small cubes (about 5 mm). SautéSauté — To subject food to heat treatment without adding liquid. Usually with a small amount of fat (butter/oil) or on a dry pan. them in a small amount of oil until lightly caramelized.
Chef's tip:
For sautéing, use the pot from the start—this helps preserve all the flavor of the vegetables.
- 2
Add the flour and mix well.
- 3
Pour in part of the vegetable stockVegetable Stock — Made from vegetables (onion, garlic, carrot, celery) and spices (allspice, bay leaf). Sauté roughly chopped vegetables until lightly browned. Optionally add a little white wine and allow the alcohol to evaporate completely. Cover with water and simmer for at least 60 minutes. or water and mix well with the vegetables. Make sure there are no flour lumps left, then add the remaining liquid.
- 4
Bring the soup to a boil. Meanwhile, cut the potato into medium cubes (about 1.5 cm).
- 5
Add the potato to the soup and cook until tender, about 15 minutes.
Chef's tip:
The potato is ready when a cube easily breaks in half when pressed, like butter.
- 6
Add the broccoli and cook for another 5 minutes. Then add salt and pepper.
- 7
Remove the soup from the heat, add the cream and cheese. Leave the soup covered with a lid for 10–15 minutes.
Plating
Pour the soup into a deep bowl. To garnish, you can add a little cream, microgreens, or croutonsCroutons — Small pieces of bread, usually cut into cubes, which are pan-fried or baked until crispy. They are often used as a topping for soups and salads..
