Broccoli is a type of cauliflower. Its inflorescences and legs contain significantly more vitamin C than some types of citrus fruits. By consuming broccoli every day, you can enrich your body with such essential vitamins and minerals as PP, K, U, A. This low-calorie vegetable is an ideal diet for those wishing to lose weight. Nutritionists often recommend it to people with heart failure, stomach ulcers and a weakened nervous system. You can cook broccoli in different ways: bake, fry in breadcrumbs or in batter. But puree soup is considered the best option.
It is necessary
-
- 500 g broccoli
- 30 g butter
- 2 medium onions
- 3 cups broth
- 1/2 cup sour cream or cream
- 3-4 tablespoons flour sauce
- green onions to taste
- salt to taste
- ground black pepper to taste
- nutmeg to taste.
- For flour gravy:
- 50 g butter
- 1 tablespoon flour
- 1 glass of milk with a fat content of 2.5%
Instructions
Step 1
Rinse the broccoli under running water. If using frozen vegetables, defrost them completely at room temperature beforehand. Pat dry on a kitchen towel. Cut the stems from the head. Disassemble the broccoli into small florets.
Step 2
Cut vegetables: broccoli stalks - into circles or small cubes, peeled onions - very small cubes.
Step 3
Heat butter in a skillet. Arrange the onions and cabbage stalks. Saute until the onions are transparent, stirring occasionally, about 5 minutes.
Step 4
Heat the broth in a deep saucepan. For puree soup, you can use any that you have: meat, chicken, vegetable. The only condition is that it must be natural. Gently dip broccoli inflorescences into boiling broth. Wait for the moment when the liquid starts to boil again.
Step 5
Reduce heat to medium and cover. But do not close tightly, the soup may "run away". Cook the broccoli for 15 minutes. Do not exceed this time. Inflorescences are very fragile. They quickly lose vitamins during prolonged heat treatment.
Step 6
While the soup is cooking, make the flour sauce. Sift flour. Heat butter in a frying pan. Better to use cast iron or non-stick coating. Add flour to butter. Mix thoroughly. Pour in half the specified amount of milk, stir until smooth. Add the remaining milk and boil the gravy for 2-3 minutes, stirring constantly. Remove from heat.
Step 7
Add the sautéed onions and stems to the saucepan where the broccoli inflorescences are boiled. Boil everything together for another 5-7 minutes. Season the soup. Add spices. Pour in the flour sauce. Stir and remove from heat.
Step 8
After 10-15 minutes, when the soup has cooled down a little, mash it with a blender or rub the mass in parts through a fine sieve.
Step 9
Pour into a saucepan again and heat. If the soup is very thick, dilute it with broth or boiled water to the desired consistency.
Step 10
Pour into bowls. Serve with sour cream, cream. Sprinkle with green onions.
