Puree soup turns out to be thick and satisfying. Due to broccoli and cheese, it is low in calories.
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You will need
- - 100 g of softened butter,
- - 1 onion,
- - 1 carrot,
- - a quarter cup of flour,
- - 2 cups of a mixture of cream and milk,
- - 2 glasses of vegetable stock,
- - 1 head of broccoli,
- - a pinch of nutmeg,
- - 250 g of hard cheese,
- - salt and pepper to taste.
Instruction manual
1
First you need to grate the cheese. Broccoli must be washed, dried and divided into small inflorescences.
2
Now you should toss the broccoli into a pot of boiling salted water and cook for 3 minutes. Then immediately transfer the inflorescences from boiling water to a cup with ice.
3
Carrots need to be washed, peeled and cut into strips. Then put it out together with the onion in butter. Salt and pepper everything. The main thing is not to overdo it; vegetables must retain their shape.
4
In a saucepan, melt 60 g of oil. Add a quarter cup of flour there, mix and hold for about 5 minutes. Then pour in a mixture of milk and cream, then vegetable broth. Add the nutmeg and cook under the lid for about 25 minutes, then add the carrots, onions and broccoli and cook for half an hour.
5
After the time has passed, you need to remove the lid and knead the vegetables with a mashed potato nibbler. Then add half the grated cheese. Mix everything so that the cheese melts.
6
When serving, the dish is also sprinkled with cheese on top.