Cream of potato soup with broccoli and baked meatballs
4 servings
50 minutes
Potato cream soup with broccoli and baked meatballs is a delicate and warming dish from European cuisine, where the balance of flavors and textures is valued. The velvety potato base combines with the lightness of broccoli, creating a harmonious taste with a slight sweetness from the vegetables. The baked meatballs add richness and a pleasant meaty note, complementing the creamy consistency of the soup. This dish is perfect for cozy family lunches and exquisite dinners; it can be served as a standalone dish or with crispy croutons. Rich cream gives the soup silkiness, while herbs add freshness and extra aroma. This cream soup is an excellent choice for cold days as it provides comfort and warmth with its tender yet rich flavor.
1
Prepare the ingredients.
2
Peel and cut the potatoes randomly.
3
Add potatoes, black peppercorns, and bay leaves to the boiling broth and cook until done.
- Potato: 1 kg
- Black peppercorns: to taste
- Bay leaf: 10 g
4
Add minced garlic to the ground meat.
- Garlic: 2 cloves
5
Salt to taste.
- Salt: to taste
6
Add black ground pepper.
- Ground black pepper: to taste
7
Form meatballs the size of a walnut and bake in the oven for 20-30 minutes until cooked.
- Ground meat: 400 g
8
Remove black pepper and bay leaf from the pot. Add broccoli and cook until soft.
- Broccoli cabbage: 400 g
9
Pour in the heavy cream.
- Cream 22%: 200 ml
10
Salt to taste.
- Salt: to taste
11
Add black ground pepper.
- Ground black pepper: to taste
12
Let the soup simmer on low heat for another 5 minutes, then remove from heat.
13
Take the meatballs out of the oven.
14
Blend the ready soup until smooth.
15
Pour into plates, add a portion of baked meatballs, and garnish with greens.
- Green: to taste