Broccoli Soup
vxdaNutritious and flavorful broccoli soup enriched with potatoes and carrots. Made creamy with the addition of cream and melted cheese.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 pcs onion
- 1 pcs leek
- 1 pcs carrot
- 1 tbsp butter
- 3 pcs potato
- 1 pcs broccoli
- 1 ½ l broth
- 1 pcs bay leaf
- allspice
- ⅓ cup cream
- 100 g processed cheese
- chives
- fresh basil
Instructions
- 1
In a pot, heat oil and sauté finely diced onion until translucent. Remove green leaves from leek. Thoroughly wash the white and light green parts of the leek, first cut lengthwise into four parts, then crosswise into slices. Add to the onion, season with salt and sauté, stirring regularly, for about 3 minutes.
- 2
Add peeled and grated carrot, sauté for about 2 minutes while stirring. Add butter, peeled and diced potatoes, then sauté for another 2 minutes, stirring occasionally.
- 3
Pour in hot broth, add bay leaf and allspice, bring to a boil. Reduce heat, cover and cook for about 10-15 minutes until vegetables are tender.
- 4
Wash broccoli, separate florets, and slice the green stems. Add broccoli to the soup, reduce heat and cook uncovered for about 5 minutes until broccoli is tender.
- 5
At the end, add crumbled melted cheese and stir until completely dissolved. Season the soup with cream, adding it gradually to the soup.
- 6
Sprinkle the soup with chopped chives and optionally basil. Serve for example with bread.