As the nights get colder, you’ll want a warm spoon for dinner. This broccoli soup is the ideal recipe: it will not take you long, it’s nutritious, healthy, and it’s delicious! It is ideal for the whole family to eat vegetables. Do not dispense with rye bread: the contrast of taste and textures is wonderful.
broccoli (175 gr.)
bread (of rye, a piece of bar)
vegetable broth (300 ml.)
cheese (cheddar type, 50 gr.)
Garlic (1 tooth)
potatoes (100 gr.)
butter (1 tablespoon)
extra virgin olive oil (1 tablespoon)
Separate the broccoli into small saplings to make it easier to cook. Make with a sharp knife that can cut the woody trunk well. It is not mandatory, but you can also chop the trunk and add it to the soup: it is perfectly edible and nutritious. Put the broccoli trees (and the trunk, if you are going to use it) in a colander and wash them well under the cold water spray.
Peel the garlic and chop it very finely. Peel the onion, cut it in half, put the flat part on the kitchen table and put it in brunoise, that is, in small cubes. Wash the earth that the potato could have, rubbing it with a brush if necessary; Peel and cut into cubes.
Heat a pot with butter and a trickle of oil so it does not burn. When the butter melts, add the garlic and sauté gently until they begin to brown. Take the onion at that moment.
Sauté onion over medium heat until transparent. When this happens, add the broccoli and sauté a few minutes until it softens a little and the saplings begin to brown. This will give your soup a delicious flavor.
Finally, add the potato, sauté for a couple of minutes, cover everything with the broth and rise to high heat. Wait until the broth boils; then lower to medium low heat and let cook slowly until the potato is soft and can be easily crossed with a knife; This will take you from 20 to 30 minutes. Turn off the heat and pour the contents of the pot into a suitable container to beat.
Take some broccoli trees to decorate. Grind the rest of the contents of the pot until it turns into a loose and homogeneous cream. To ensure a fine texture (and not to trip), pass it by a Chinese.
Put the cream back in the pot and heat it over a low heat. Add the grated cheddar cheese and stir until it is integrated. Salt and pepper then to taste (the cheese is going to add a certain amount of salt). Wait until it’s warm.
Cut the rye bread into slices and tuck it lightly one minute on each side to provide crisp contrast.
Serve your warm broccoli soup and decorated with the broccoli florets that you rescued. Accompany it with rye bread, dense and crunchy. Take advantage!