Broccoli, hard cheese and cream soup
For lunch, prepare a delicious, vitamin and healthy soup with broccoli, hard cheese and cream. This simple first course will give you a boost of energy, a feeling of lightness and a good mood after a delicious lunch! The recipe is fairly budget–friendly, simple and quick to prepare, in the cold season you can use frozen broccoli florets.
The soup turns out to be bright and appetizing, with a delicate creamy taste. A variety of cheeses such as Cheddar, Gruyère or Parmesan can be used to create different variations of this dish. We will use chicken broth to prepare the soup. If desired, it can be replaced with vegetable broth prepared from onions, carrots, celery, parsley root and parsnips, fresh herbs and spices.
Cheese lovers and those who appreciate the combination of fresh vegetables and delicate taste will definitely like this dish.
Ingredients for making soup from broccoli, hard cheese and cream:
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Ingredients:
Broccoli – 300 g.
Potatoes – 3 pcs.
Onion – 1 pc.
Carrot – 1 pc.
Chicken broth – 1.5 l.
Cream with a fat content of 15-20% – 200 ml.
Hard cheese – 100 g.
Wheat flour – 30 g.
Garlic – 2 cloves.
Butter – 25 g.
Vegetable oil – 50 ml.
Salt – 1 tsp.
Ground black pepper – 0.25 tsp.
Ground paprika – 0.25 tsp.
Fresh parsley – 20 g.
Recipe for making soup with broccoli, hard cheese and cream
Step–by–step instructions:
1. Peel the onion and garlic cloves, cut into small cubes. In a saucepan with a thick bottom, mix vegetable oil and butter. When the mixture is heated, put the chopped vegetables in the pan. While stirring, saute the onion and garlic until light golden.
2. Wash the carrot, peel it, grind it on a grater with a large cloth. Add grated carrots to the sautéed vegetables. Stir, continue to fry the vegetables over low heat for another 2–3 minutes until the carrots are soft.
3. Then add 2 tablespoons of wheat flour to the soup. Stirring constantly, we continue to fry the vegetables with flour over low heat for 1 minute.
4. Constantly stirring the ingredients, pour the warm chicken broth into the pan in a thin stream.
5. Wash the potatoes, peel them, cut them into medium–sized cubes. Add the vegetables to the boiling chicken broth. Stir, continue to cook the soup under the lid on low heat for 7–10 minutes.
6. When the potatoes in the soup become soft, add broccoli, cut into small florets, to the pan. Frozen cabbage can be added to the soup immediately, without first thawing.
7. Immediately after the broccoli, add hard cheese, finely grated, to the soup.
8. Continue to cook the soup over low heat, stirring so that the hard cheese melts completely. Pour warm cream into the soup.
9. At the end of cooking, add salt, ground black pepper, paprika and finely chopped parsley to the soup.
10. Let the soup boil, then turn off the heat. Incredibly tasty and fragrant broccoli soup with hard cheese and cream is poured into portioned plates and served with a slice of fresh bread or crackers.
Bon appetit!
