Tuesday, March 19, 2013

Broccoli cream soup with cheddar

3 tablespoons butter
1 large onion, chopped
black pepper
3-4 cloves garlic, minced
1 teaspoon
fresh thyme, chopped
3 tablespoons flour
3 cups chicken broth / water
500 g broccoli, fresh / frozen
1/2 cup sour cream
1 cup cheddar cheese, shredded
croutons, for garnish

In a medium size pot, melt the butter on medium heat, then add the onion, salt, black pepper, nutmeg, and stir and cook for about 3 minutes. Then add and garlic, thyme, stirring slightly, add the flour and stir constantly for about 2 minutes. Then slowly add chicken broth / water, stirring constantly, and let boil until it thickens slightly, about 5 minutes. Then add broccoli and let boil, stirring, until tender, about 10 minutes.

Take the pot from the heat and purée the soup with a hand blender (or place the soup in a blender or food processor, then put back in the pot).
Finally add the cream and cheese and simmer, stirring, until smooth.
Serve with croutons.



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