The puree soup turns out to be thick and satisfying. Due to broccoli and cheese, it is low in calories.
It is necessary
- - 100 g softened butter,
- - 1 onion,
- - 1 carrot,
- - a quarter glass of flour,
- - 2 cups of a mixture of cream and milk,
- - 2 cups vegetable broth,
- - 1 head of broccoli,
- - a pinch of nutmeg,
- - 250 g of hard cheese,
- - salt and pepper to taste.
Instructions
Step 1
First you need to grate the cheese. Broccoli must be washed, dried and divided into small florets.
Step 2
Now toss the broccoli into a pot of boiling salted water and cook for 3 minutes. Then immediately transfer the boiling water inflorescences to a bowl of ice.
Step 3
Carrots need to be washed, peeled and cut into strips. Then stew it with onions in butter. Salt and pepper everything. The main thing is not to overexpose, vegetables must retain their shape.
Step 4
Melt 60 g of butter in a saucepan. Add a quarter cup of flour there, stir and keep for about 5 minutes. Then pour in the mixture of milk and cream, then the vegetable broth. Add nutmeg there and cook covered for about 25 minutes, then add carrots, onions and broccoli and cook for half an hour.
Step 5
After the time has elapsed, remove the lid and mash the vegetables with a puree pusher. Then add half of the grated cheese. Stir everything to melt the cheese.
Step 6
When serving, the dish is also sprinkled with cheese on top.
