You will need
- For the broccoli soup:
- — 500 g broccoli;
- — 500 g of cauliflower;
- — 1 onion;
- — 1 carrot;
- — 2 eggs;
- — 50 g of hard cheese;
- — 4 peas of fragrant pepper and black;
- — 2 tbsp vegetable oil;
- — Bay leaf
- salt to taste.
- Soup-puree of broccoli:
- — 2 chicken fillet weighing about 1 kg;
- — 800 grams of broccoli;
- — 2 onions;
- — 4 potatoes;
- — 200-300 ml of 10-20%-nykh of cream;
- — 1 tsp butter;
- black pepper to taste.
- For mushroom cream of broccoli soup:
- — 200 g of broccoli;
- — 200 g mushrooms;
- — 2 cloves of garlic;
- — 30 g of butter;
- — 200 ml of 10%-nykh of cream;
- ground pepper to taste.
Soup of broccoli, Peel the vegetables. Carrot grate, onion cut into cubes. Sauté onions and carrots in sunflower oil for 5-7 minutes on low heat until soft. Broccoli and cauliflower disassemble on solvenia.
Pour into the pan 1 liter of water and bring to a boil. Put the fried vegetables, cabbage, cauliflower and broccoli, Bay leaf. Add salt, pour pepper. Simmer the soup on low heat for about 8-10 minutes. After 5 minutes of boiling, add black pepper.
Boil chicken hard boiled eggs. Cheese cut into small cubes. Ready soup ladle into bowls. In each, add a half-boiled egg and some cheese cubes.
Soup-puree of broccoliWash chicken Breasts, place in a saucepan with 3 liters of water. Put 1 onion, a little salt. Water bring to a boil. Turn down the fire to minimum and simmer over low heat about 1 hour.
Peel the potato and cut the tuber cubes. In skillet, heat butter. The remaining onions finely chop and fry until Golden brown. Broccoli divide into florets.
Ready, strain the chicken broth. Put the sliced potatoes, fried onions, broccoli. Cook the soup until tender cabbage. Slice cooked chicken breast into large chunks. Part set aside the remaining paste in the soup.
Remove the pan from the fire. Blend the soup using a blender to puree state. Pour in the cream, stir. Put the chicken meat and serve immediately on the table, garnished with fresh herbs.
Cream of mushroomsoup from the broccoli, Prepare the ingredients. Broccoli wash, divide into florets. Mushrooms wash, dry, large mushrooms cut into quarters. Butter leave at room temperature for 10 minutes to soften. Garlic skip through chesnokodavilku.
Boil broccoli in a little salted water until tender. With a slotted spoon put the cabbage. In the same broth cook the mushrooms for 7-10 minutes. Boiled mushrooms and broccoli mash, puree in a blender. Add to the vegetables softened butter, grated garlic, cream and half Cup of vegetable broth. Instead of cream you can add milk, but then reduce the amount of broth. Stir until smooth.
Bring the creamsoup to the boil, remove from heat. Salt, season to taste and pour into plates.