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Quick Cream Soup with Cheddar and Broccoli Recipe
Quick "Almost cream soup" with cheddar and broccoli. I continue to Express my love and passion for thick white soups!Its peculiarity is that it is" like " a cream soup in which pieces of broccoli float, and the mouth is happy with each piece caught, gently crunching on the teeth. The texture of the soup is thick, creamy and even viscous. Very well suited to those who are on a low-carb diet.
Cook Time 15 minutes
Servings
Ingredients
  • 500 gram Broccoli
  • 400 gram Hard cheese grated Cheddar
  • 80 gram Butter
  • 1 glass Milk the quantity is adjusted according to the situation, depending on the density. If you want fatter, you can replace it with cream
  • 2 tablespoons Almond flour or a little more, for thickening
  • 1 piece Onion
  • 2 cloves garlic you can use garlic powder
  • Black pepper to taste
Cook Time 15 minutes
Servings
Ingredients
  • 500 gram Broccoli
  • 400 gram Hard cheese grated Cheddar
  • 80 gram Butter
  • 1 glass Milk the quantity is adjusted according to the situation, depending on the density. If you want fatter, you can replace it with cream
  • 2 tablespoons Almond flour or a little more, for thickening
  • 1 piece Onion
  • 2 cloves garlic you can use garlic powder
  • Black pepper to taste
Instructions
  1. Here are our ingredients (everything is here except milk and onions).Prepare broccoli-divide into inflorescences, wash, dry, cut quite large, 1.5-2 cm. Chop the onion and garlic finely, as usual for soup.At the bottom of a pan with a thick bottom, melt the butter, put the chopped onion there, then the garlic, you can use garlic powder and your favorite spices. Lightly fry, bring the onion to transparency. Stir in the flour. If there is no almond flour, you can use regular, for the thickness of the dish. Mix everything and add broccoli to this mixture. Mix again.
    Here are our ingredients (everything is here except milk and onions).Prepare broccoli-divide into inflorescences, wash, dry, cut quite large, 1.5-2 cm.
Chop the onion and garlic finely, as usual for soup.At the bottom of a pan with a thick bottom, melt the butter, put the chopped onion there, then the garlic, you can use garlic powder and your favorite spices. Lightly fry, bring the onion to transparency. Stir in the flour. If there is no almond flour, you can use regular, for the thickness of the dish. Mix everything and add broccoli to this mixture. Mix again.
  2. Fill with milk, so that it covers the broccoli, but do not overdo it with milk, so that the soup does not turn out too liquid. If you suddenly add too much milk, thicken it again with flour.
    Fill with milk, so that it covers the broccoli, but do not overdo it with milk, so that the soup does not turn out too liquid. If you suddenly add too much milk, thicken it again with flour.
  3. At this stage, you can add ground black pepper to taste. Cover with a lid. When it boils, turn down the heat and leave to cook for 5-7 minutes until ready.After the broccoli is soft, add the grated cheddar
    At this stage, you can add ground black pepper to taste. Cover with a lid. When it boils, turn down the heat and leave to cook for 5-7 minutes until ready.After the broccoli is soft, add the grated cheddar
  4. And mix well until a uniform consistency. Let the cheese completely melt.
    And mix well until a uniform consistency. Let the cheese completely melt.
  5. If desired, you can add more butter.
    If desired, you can add more butter.
  6. Our rich and delicious soup is ready. You can serve it with croutons or toast, like mine. Bon Appetit!
    Our rich and delicious soup is ready. You can serve it with croutons or toast, like mine.
Bon Appetit!

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