Cream broccoli soup

Gentle, tasty, nourishing, it’s just impossible to break away – all this can be said about the cream cheese soup with broccoli, which we will cook today.

Ingredients: (for 3 servings)

  • 150 g President type cream cheese, Hochland or Yantar
  • 5-10 broccoli florets (amount optional)
  • 3 medium potatoes (at the rate of 1 piece per serving)
  • 1 medium onion
  • 1 average carrot
  • 1 tbsp. l lemon juice
  • 2 bay leaves
  • on a pinch of dried herbs (thyme, basil, oregano, mint)
  • a pinch of ground nutmeg
  • salt, black pepper to taste
  • cooking oil for frying

Cooking:

For cooking cream cheese soup with broccoli it is convenient to use a thick-bottomed saucepan, in which you can fry vegetables. Clean the onion, cut into small cubes and, right in the pan, pass in an odorless vegetable oil until soft, I do it in refined olive oil.

Add carrots grated on a coarse grater to the onion and continue to sauté until the carrots are soft.

Cream broccoli soup

Clean 3 medium potatoes, cut into small cubes and send to the pan.

Add hot water from the kettle so that it is just above the potatoes. Salt to taste, close the lid, bring to a boil and boil with a slight boil for 5 minutes.

Then add broccoli, try to start putting 5-6 large inflorescences. Actually, the more, the cream soup is tastier, but I think so, because I like broccoli, and if you add a little bit, the taste of broccoli is almost not felt, it just gives a touch. Put 1-2 bay leaves, close the lid and continue cooking for 10 minutes until the potatoes are ready.

When the potatoes are cooked, turn off the fire, take out the bay leaves and throw them away, otherwise then the cream cheese soup from them will only be bitter. Grind the contents of the pan with a blender or mashed potatoes. If there is no blender, you can do with one tolkushkoy, all the ingredients are very soft, but there will be no such creamy consistency. I use both. First, grind blender.

Cream broccoli soup

. and then I walk along the bottom of the tolkushkoy, so that for sure there are no large pieces left.

Put 150 g of melted cheese in a saucepan, put it on fire again and stir until cheese dissolves.

Add 1 tbsp. l lemon juice, pepper, dried herbs (basil, thyme, mint or others), nutmeg and mix. Turn off the stove, close the pan with a lid and let it brew for about 15 minutes.

Serve the cheese broccoli cream soup with croutons and lemon quarters to pour a little cream soup with lemon juice. Believe me, this is delicious, just a few drops on top. You can add a little chopped greens.

And delicious crackers do so. A few slices of white or gray bread, preferably rectangular, grease with garlic oil sauce or with any dried herbs such as thyme. Cut into cubes and dry on the parchment in the oven.

With melted cream cheese, I still cook a wonderful cheese soup with shrimps and vegetables, his recipe is also simple and fast enough.

Cream broccoli soup

Cream soups and cream soups are very common in Turkish cuisine, but now they are becoming more and more popular with us. From time to time we cook, for example, mashed red lentil soups, or green peas with cream, or pumpkin.

That’s all for today. Good luck and good mood! Always cook with pleasure!

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