Broccoli cabbage is low in calories, rich in fiber and vitamins. It can be cooked as a side dish, added to vegetable stews, or pie fillings. But broccoli soups are especially tasty and nutritious. Top it up with cream for an even more satisfying dish.
Broccoli soup with cheese
Fresh or frozen broccoli is good for the soup. The dish is especially tasty with cheddar, but other semi-hard cheese that is not too hot will do.
You will need:
- 500 g broccoli;
- 1 onion;
- 1 clove of garlic;
- 4 stalks of celery;
- 1 tomato;
- 100 g of cheddar cheese;
- 300 ml of low-fat cream;
- 450 ml of vegetable broth;
- butter;
- salt;
- a small red pepper for decoration.
Chop the onion very finely, pass the garlic through a press. Heat the butter in a saucepan and simmer the onions and garlic in it until soft. Add broken broccoli and chopped celery. Pour boiling water over the tomato, remove the skin, chop the pulp and add to the vegetables. Pour over the vegetable stock, cover and cook for 15 minutes. Then run the soup through a food processor and transfer to the pot again. Add cream and heat, not boiling.
Grate the cheese and add half to the soup. Stir, add salt to taste, heat for a couple of minutes and pour the dish into heated plates. Place a spoonful of the remaining cheese and a few thin strips of red pepper in each. Serve the soup with fresh white bread.
Broccoli soup with chicken and mushrooms
This hearty dish is best served with homemade wheat bread croutons. Use champignons or any forest mushrooms: boletus, honey agarics, chanterelles.
You will need:
- 400 g of chicken breasts;
- 500 g broccoli;
- 100 g of champignons;
- 150 ml of cream;
- vegetable oil for frying;
- 1 onion;
- salt;
- freshly ground black pepper.
Rinse the chicken, pour 1.5 liters of cold water and bring to a boil. Skim off the foam, reduce heat, add salt and simmer the broth for about 1 hour. Remove the meat from the bone, cut and set aside. Strain the broth, pour into a clean saucepan.
Disassemble the broccoli into inflorescences, rinse and boil in broth until soft. Chop the onion and fry in a little vegetable oil. Chop the mushrooms thinly and simmer them with onions until the liquid is completely evaporated. Set a few plastics aside and add the rest to the soup pot. Put the chicken meat there and beat everything with a blender until puree.
Pour in the cream and heat the soup to a near boil. Salt, add freshly ground black pepper. Pour the dish into warmed plates, in each place a couple of fried mushrooms plastics. If desired, sprinkle the soup with chopped herbs or serve sour cream with it.
