Broccoli Soup with Cheese
6 servings
60 minutes
Broccoli cheese puree soup is a refined dish of European cuisine that combines the creaminess of flavor with the richness of cheese. Broccoli, gently blanched in boiling water, retains its freshness and beneficial properties. The combination of caramelized onions and carrots adds sweet notes to the soup, while nutmeg provides a light spicy touch. The mashed vegetables create a velvety texture, and the melted cheese offers richness and depth of flavor. This soup is perfect for a cozy home lunch or as an exquisite first course. It warms on cool days and delights with its tender, enveloping taste.
1
Grate the cheese.
- Hard cheese: 220 g
2
Wash the broccoli, dry it, and cut it into small florets.
- Broccoli cabbage: 1 head
3
Drop the broccoli into a pot of salted boiling water and let it cook for 3 minutes.
- Broccoli cabbage: 1 head
- Salt: to taste
4
Immediately transfer the flowers from boiling water to a bowl of ice or cold water.
5
Wash, peel, and chop the carrot.
- Carrot: 1 piece
6
Sauté the onion and carrot in butter (1-2 tablespoons). Add salt and pepper. The onion should turn golden. Do not overcook; the vegetables should retain their shape.
- Onion: 1 head
- Carrot: 1 piece
- Melted butter: 100 g
- Salt: to taste
- Ground black pepper: to taste
7
Melt 60 grams of butter in a pot. Add 1/4 cup of flour. Stir and keep for about 3-4 minutes. Pour in the milk and cream mixture, then add the broth. Add nutmeg and cook covered for about 20 minutes, then add onion, carrot, and broccoli and cook for 30 minutes.
- Melted butter: 100 g
- Wheat flour: 0.3 glass
- Milk: 1 glass
- Cream: 1 glass
- Vegetable broth: 2 glasss
- Ground nutmeg: 0.1 teaspoon
- Onion: 1 head
- Carrot: 1 piece
- Broccoli cabbage: 1 head
8
After 25-30 minutes, remove the lid and mash the vegetables with a potato masher.
9
Add half of the grated cheese. Stir to let the cheese melt.
- Hard cheese: 220 g
10
You can sprinkle cheese on top when serving.
- Hard cheese: 220 g