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Print Recipe
Cream Soup with Broccoli and Bacon Recipe
Delicious hearty soup is perfect for lunch and dinner. Is preparing very quickly. Due to the flour turns thick consistency and creamy taste is incomparable.
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Cut the brisket into small pieces. Fry in a pan on low heat until Golden brown, about 7-8 minutes (in vegetable oil).
    Cut the brisket into small pieces. Fry in a pan on low heat until Golden brown, about 7-8 minutes (in vegetable oil).
  2. Until fried brisket, finely chop the onion. And add it to the sternum.
    Until fried brisket, finely chop the onion. And add it to the sternum.
  3. Potatoes cut into small cubes.
    Potatoes cut into small cubes.
  4. We divide broccoli into inflorescences.
    We divide broccoli into inflorescences.
  5. In the saucepan where you fried the bacon, add flour and fry, stirring, about 30 seconds.
    In the saucepan where you fried the bacon, add flour and fry, stirring, about 30 seconds.
  6. Pour the broth (or water) and put the potatoes in a pot, bring to a boil. Add salt to taste. Cook over low fire until potatoes are soft, about 10 minutes.
    Pour the broth (or water) and put the potatoes in a pot, bring to a boil.
Add salt to taste. Cook over low fire until potatoes are soft, about 10 minutes.
  7. Add broccoli, corn, thyme and cream to the soup. Cook until broccoli and potatoes are ready, about 8-10 minutes.
    Add broccoli, corn, thyme and cream to the soup. Cook until broccoli and potatoes are ready, about 8-10 minutes.

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