A light meal on a busy day or to simply please your palate as an appetizer.
Cream of Broccoli
Course: AppetizerCuisine: ContinentalDifficulty: EasyServings
8- 10
servingsTotal time
1
hourThe word soup comes from French word “Soupe” (soup, broth), which further comes from Latin word’ Suppa” (bread soaked in broth). In the preparation of soups, broth is used to dilute and give additional flavor. Roux which is made by blending butter and flour on heat is used as a soup thickener. A gluten free thickener like corn flour can be used instead of flour.
Ingredients
Broccoli – 800gms / 1.76lbs.
Onions medium – 2
Flour – ¼ cup
Butter – ¼ cup / ½ stick
Heavy Cream – ½ cup
Salt – 2 tsps.
Ground black pepper – 2 tsps.
Garlic pods – 3
Water – 1 liter
Directions
- Heat a pot, melt butter. Add onions, garlic and cook till it is softened.
- Blanch broccoli in boiling hot water for about 6-8 minutes.
- Then add the broccoli, water, (or broth can be used) and cook till soft and tender.
- Remove from heat and blend to a smooth puree with a hand blender or a blender that you have at home.
- Make a thin paste of flour with 1 cup of water and add to the broccoli puree in the pot.
- Bring it to boil by continuously stirring the puree.
- Next add the cream on medium heat.
- Season with salt and pepper.
- Add more water to adjust the consistency as required.
- Serve with bread of your choice.
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