Broccoli puree soup with cheese

Broccoli puree soup with cheese

Broccoli puree soup with cheese is a dish that was praised by French poets of the 12th-13th centuries, and was sung in poetry by Byron more than once. And the reason for this is quite simple: fast production, good nutritional and taste characteristics!

Such a dish is an example of aristocratic cuisine, because before the advent of the blender, the manufacturing process took a huge amount of time, which farmers could not afford. But rich houses entertained their guests with different versions of puree soups!

We can talk endlessly about the beneficial properties of broccoli - a huge amount of vitamins and minerals, prevention of diseases and healing of some of them, and almost everything else! By adding a little cheese, we get a very nutritious dish that will help restore strength, as in this recipe.

Are you ready to feel like a real aristocrat and try a soup that is available only to a select few? Then let's get started!

• Vegetable broth ½ cup
• Water 1.5 l
• Broccoli 400 g
• Potatoes 1 piece
• Onion 1 piece
• Hard cheese 150-200 g
• Cream 150 ml
• Ground dark pepper to taste
• Salt to taste

• For 100 g
• Calories: 100 kcal
• Proteins: 4.5 g
• Fat: 5.5 g
• Carbohydrates: 7.7 g

Potatoes, onions and broccoli should be peeled and washed under cool running water. When purchasing broccoli, pay attention to the color, it should be green.

Then you need to cut the vegetables. It is better to cut the potatoes into small cubes, and chop the onion into medium-sized cubes. Because all vegetables will eventually become puree, you should not waste time on small tenderloins.

Place the chopped vegetables in a saucepan. Remove the base of the broccoli stalk and place it in the pan as well. If you use a whole fork, then you don’t have to throw away the leg; you need to chop it finely and add it to the vegetables.

Then we pour water into the pan, there should be enough of it to barely cover the vegetables, and put it on the fire. Cook the vegetables over low heat until the potatoes are tender, about 15-20 minutes. To preserve more vitamins (a low-molecular organic compound of relatively simple structure, essential for all living things) , place the cabbage in a saucepan 5 minutes before cooking.

Do not rush to pour the water out of the pan, because there are a lot of necessary substances left in it. We will need vegetable broth, approximately 0.5 cups. If you accidentally drained all the water, then no problem, increase the amount of milk or cream, or add a little boiled water.

Now we need to transform the vegetables into puree. To do this, use a masher or blender. During this process, add milk or cream, as well as vegetable broth, to the pan. It is best to use a blender with a special attachment.

Then you need to grate the cheese. Any variety will do, but it must be hard. Place the ingredient in the pan and mix thoroughly. Don't forget to add salt and pepper to taste. You can omit the cream and cheese if you are watching calories or cooking during Lent.

We put the soup in a plate and add crackers, this will only make it tastier, which is what the court chefs did. In the end, you will be able to enjoy this ordinary and breathtakingly pleasant dish! Now it’s clear why this soup was sung by Byron?

Tip: cream soup is valued not only for its ease of production, but also for its extraordinary thickness. Therefore, it is important to remember that cream and broth must be added evenly! In addition, there is one secret: to prevent food from settling to the bottom, add a little flour to the soup, previously fried in butter!

Bon appetit and good mood! Cook with your soul!

A savory soup can be made with simple ingredients and in no time!

Don't forget to leave comments, they are very important to us!

Cheese cream soup with broccoli

Light and dietary puree soup. Due to the broccoli – it’s also very necessary! The recipe for this soup was posted on the website in 2010 by user Elena2008 under the title “Cheese cream soup with broccoli” and illustrated by me as part of the “Coloring Books” campaign.

Ingredients for “Cheese soup with broccoli”:

• Processed cheese – 2 pcs.
• Cream - 200 ml
• Champignons – 400 g
• Broccoli – 400 g
• Onion - 1 pc.
• Carrots - 2 pcs.
• Water - 2 l
• Vegetable oil (for frying)
• Spices (salt, pepper, herbes de Provence)

Nutritional and energy value:

Recipe for “Cheese soup with broccoli”:

Put the water on fire. Bring to a boil and throw chopped carrots and onions into boiling water (I immediately divided the onions into halves, because we take out the half later, but the half remains).

10 minutes after boiling, add the disassembled and washed broccoli to the soup and leave to cook.

At this time, prepare the mushrooms. We fry half of it in vegetable oil.

And throw the second half of the mushrooms into the soup. And cook the soup until the carrots are completely cooked.

While the soup is cooking, pour the cream into a bowl and add processed cheese to it. My cheese was a very soft mixture. If you have one that can be cut, just cut it and throw it into the cream.

And I beat my own cheese a little with a whisk in the cream. In fact, until completely dissolved.

When the carrots are ready, pour the cream and cheese into the soup (after fishing out one half of the onion).

And grind the soup with a blender until it becomes puree.

Decorate with herbs, add fried mushrooms to the puree soup and enjoy the light and dietary soup. It is recommended to serve with toasted bread.

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May 29, 2019 L-lka2805 #

February 13, 2019 Gita Yagg #

November 25, 2018 Robert1 #

November 26, 2018 mtata #

November 26, 2018 Robert1 #

November 27, 2018 mtata #

September 12, 2018 Khlorkina #

February 4, 2016 bagira ok #

January 13, 2016 ofenia #

December 11, 2015 ValentVa #

November 3, 2015 Sunny Vikusia #

May 29, 2015 natarielti #

March 2, 2015 Irunya # (moder)

October 6, 2014 horo6aya # (recipe creator)

January 22, 2014 gingerbread22 #

November 29, 2013 Aski #

August 13, 2013 yana_v7 #

This is the recipe for the restaurant “panera bread”. The unique recipe does not include mushrooms, cheddar cheese, and water. And no, it’s already light and dietary 650 cal per plate

But you have to try it with mushrooms))

September 12, 2013 horo6aya # (recipe creator)

October 17, 2012 Yulyalai #

October 17, 2012 horo6aya # (recipe creator)

August 4, 2012 Saiber #

August 7, 2012 horo6aya # (recipe creator)

October 27, 2011 LyudmilaYu #

October 27, 2011 horo6aya # (recipe creator)

February 13, 2011 Agath #

February 14, 2011 horo6aya # (recipe creator)

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Delicious puree soup with fresh broccoli and melted cheese

Broccoli puree soup with cheese is an amazing way to feed your family a delicious and original lunch, to amuse vegetable eaters, people who are fasting or following a diet (Diet is a set of rules for human consumption of food) relatives and friends. In general, it can simply be converted into a “meat” soup, its taste will not be completely affected by this, and men will probably be happy.

Not so long ago, cream soups were not at all typical of the Russian culinary tradition. But they are becoming more popular and more diverse. Preparing them is quite simple, the main thing is to arm yourself with a blender. And the stomach will probably be very grateful for a soft, tender, savory dish, like any cream soup.

Let's select the ingredients

The recipe contains the quantity of ingredients for 6 soup servings.

• Processed cheese (foreign “President”, “Hochland”, as well as our usual “Yantar” are suitable) – 250-300 g.
• Broccoli – 500 g.
• Potatoes – 4-5 medium-sized pieces.
• Onion - one medium-sized head.
• Carrots (optional and for brightness) - one medium-sized root vegetable.
• Lemon juice – a quarter or half a lemon (optional).
• Vegetable oil for frying vegetables - a couple of tablespoons.

Non-vegetarian version:

• Chicken broth - 1.5-2 liters.
• Boiled chicken meat – 400-500 g.

Spices and seasonings:

• dried basil - half or a whole teaspoon;
• dried laurel leaves - 2-3 leaves;
• black pepper (ground) - according to the owner's taste preferences;
• salt - according to the owner's taste preferences;
• turmeric (optional) – a quarter teaspoon;
• sweet dry paprika - teaspoon;
• the freshest herbs for decoration - any variety to taste or a mixture of new herbs: dill, parsley, basil, cilantro, sorrel.

Making creamy broccoli soup

Step 1. It is necessary to carefully and thoroughly prepare all the ingredients: peel onions, carrots and potatoes, wash them under running warm water until all contaminants disappear. Wash the broccoli and carefully divide it into florets with a sharp knife. Do not use the stalk for making cream soup.

Step 2. If you prefer creamy chicken broth soup, then the recipe should actually start by making a watery base. You need to take half a chicken carcass, preferably a bone-in chicken breast, wash it with cool water, and cook for about 40 minutes with the addition of salt, spices and herbs with the lid ajar. As for the spices, you can take any classic ones for first courses and included in any recipe - dark pepper, bay leaf, dill, celery, etc. When ready, drain the broth, strain through a fine sieve, and, after cooling, separate the meat from the bones and cut into small, even cubes.

Step 3. So, if you want to make the recipe lean and vegetarian, you should cook the broccoli - put the freshest inflorescences in boiling salted water. If the recipe, according to your preference, turns out to be meat and you use chicken broth as the base of the cream soup, boil it and boil the broccoli in it.

Step 4. Potatoes, all 4-5 tubers, cut into small cubes, add to the broth with broccoli. Some recipes indicate that potatoes should be sent into the bubbling broth earlier than broccoli. We believe that it is permissible to create this almost immediately or over a short period of time - the recipe will not suffer from this.

Step 5. Prepare vegetables for frying - chop the onion into small cubes, and grate the carrots on a large grater. Fry the crushed roots in oil, first frying the onion until it becomes transparent, and then adding carrots, spices (salt, pepper, turmeric) and a small amount of water or broth. When the frying is ready, add the sautéed onions and carrots to the rest of the ingredients of the cream soup. Fans of spiciness, piquancy and garlic can add this too. The time has just come to add all the spices that were not previously added (bay leaf, basil, paprika) and add salt to the desired and preferred taste.

Step 6. The entire vegetable ensemble should be boiled until tender, which takes about 15 minutes. If you still use chicken according to the recipe, then 5 minutes before the end of cooking, the chicken meat chopped into cubes should also be added to the bubbling cream soup. When all the ingredients are boiled, you need to strain the liquid into a separate container and grind the boiled vegetables in a blender. If the housewife does not have a blender, this is not a reason for frustration and there is no need to delete the recipe from the notes; you can do it perfectly with the help of an ordinary puree masher or mixer. It will take more effort, but this recipe will still work.

Step 7. Dilute the pureed vegetables with broth until you get the mixture you need - some people love thick cream soups, like aged country sour cream, while others like them watery, reminiscent of fresh cream. In any case, it is necessary to take into account that the mixture will change when the soup is added with processed cheese. Place the newly mixed vegetables and liquid on the stove and bring to a boil, and then turn on a completely leisurely fire.

Step 8. Prepare the processed cheese - if it is in plates, then it needs to be freed from the wrappers, if it is dense, like Yantar, cut into cubes. Soft melted cheese can be added in portions with dessert spoons. Add processed cheese to a low-boiling cream soup, spoonful or several cubes at a time, stirring continuously until it is completely dissolved. Thorough stirring is very important, since the cheese likes to stay on the bottom of the pan and its walls, and this should not be allowed. When the cheese is completely incorporated into the cream soup, it’s time to add lemon juice, which is an optional ingredient in the recipe, and garnish with fresh herbs.

Be sure to try making creamy broccoli soup using this recipe - your family will be happy and satisfied with a delicious dinner!

Broccoli soup with cheese

I first saw broccoli in store-bought frozen form, when various previously hard-to-find products appeared on our shelves. I liked this type of cabbage so much that since then I have been making soups with it both in winter and in summer.

The hearty winter version is no different in the manufacturing process from ordinary soup, which is why the ingredients are quite classic.

Ingredients:
500 g chicken
400 g broccoli (fresh or frozen)
4 pcs.
potatoes 1 onion
100 g cheese
greens
salt
white bread croutons
sunflower and butter.

We wash the chicken meat, remove the skin and cook the broth. I used two thighs, but the soup set and any parts of the chicken are perfect.

Remove the chicken from the finished broth.

Separate the meat from the bones and put it back into the broth.

We peel the potatoes, cut them as you like, I have a habit of making cubes.

Place the potatoes in the broth and cook until almost soft.

5-7 minutes before readiness, place the frozen broccoli into the pan, separating the large buds into the smallest ones.

Prepare fried onions (you can add carrots, but they change the color of the soup).

Grate the cheese on a large grater. I use hard cheese, but you can also use processed cheese, keeping it in the freezer beforehand to make it easier to grate.

Add cheese to the soup and stir until melted.

Add fried onion.

Those who don’t like pureed soups can immediately pour such soup into a plate, but my whole family came to the conclusion that pureed broccoli soup is even tastier.

I have an immersion blender, so turning the soup mass into puree soup is not difficult. I can create this right away in a saucepan or broth. The combine is also comfortable.

If it is not available, you will have to rub the vegetables through a sieve and additionally mash them with a masher.

Quickly fry the bun cut into small cubes in butter.

Add a handful of crackers to the soup, a little greenery - mmm, delicious and beautiful!

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