Everyone has heard about the benefits of broccoli cabbage, but not everyone loves it. Although the soup from it turns out to be very tasty, especially if you cook it in the form of a puree soup. This first course is served with crostini, a popular Italian appetizer made from slices of toasted bread.
It is necessary
- For four servings:
- - 3 cups broccoli cabbage;
- - 900 ml of vegetable broth;
- - 2 onions;
- - 2 French baguettes;
- - 200 g of brie cheese;
- - 5 cloves of garlic;
- - 6 tbsp. tablespoons of olive oil;
- - 4 tbsp. tablespoons of cream;
- - 2 tbsp. tablespoons of chopped parsley;
- - black pepper, salt.
Instructions
Step 1
Preheat your grill. Pour a tablespoon of olive oil into a saucepan, heat it. Fry the onions in a skillet for three minutes.
Step 2
Pour the broth into a saucepan, add broccoli, put on the stove, bring to a boil, reduce heat, cook for 6 minutes, the cabbage should become softer, but retain its bright color.
Step 3
Now make the brie crostini. Cut the baguette into thin slices diagonally and place on a baking sheet. Lightly brush them with olive oil, add spices to taste. Fry until golden brown on both sides, remove from heat. Rub with garlic, top with pieces of cheese, sprinkle with ground pepper. Place the crockery under the grill - the cheese should bubble.
Step 4
Pour the soup into a blender, add seasonings, beat until smooth. Add cream to taste (you can do without them). Sprinkle the prepared soup with chopped fresh parsley, pour over the soup bowls.
Step 5
Place cheese crostini on pie plates, serve with hot soup.
