Sunday, May 5, 2013

Creme Of Broccoli & Carrot Soup

Simple and easy to make with a whole lot of satisfaction and nutrition makes this soup one of my all time favorite comfort food. 

For this soup I saute the Broccoli  Carrots and Celery in melted butter along with onions and add whole milk over heavy cream to give it a rich yet subtle creamy texture. The dash of pepper along with the herbs adds distinct flavor to the soup. 

Completely nutritious and flavorful, this soup serves as a meal when served with warm bread sticks/garlic bread or croutons. Try it and see for yourself.



To make this soup you will need :-

Ingredients:

3 cups broccoli florets trimmed and cleaned
2 medium carrots chopped
2 celery sticks chopped into bite size
1 medium onion chopped
1 tbsp butter
3 cups milk
Salt to taste
Fresh ground pepper powder to taste
½ tsp thyme/ parsley chopped
Cornflour 3 tbsp dissolved in 2 tbsp of cold milk.

Directions:


  • In a large saucepan, melt the butter on medium high heat.
  • Saute the onions in melted butter till translucent and aromatic.
  • Now add the carrots and celery and stir fry for a few mins.
  • Add the broccoli florets and saute all vegetables for sometime making sure not to overcook the vegetables as you would like them to retain their crunch.
  • Now add about 2 ¾ cups of milk and let it simmer on medium heat.
  • Meanwhile dissolve the cornflour in the rest of the cold milk and keep aside.
  • Season the soup with some salt and pepper to taste.
  • Add the chopped parsley/thyme and let it cook uncovered on medium heat for 3 minutes.
  • Reduce heat, cover and simmer for about 10 mins till vegetables are tender.
  • Finally, add the cornflour mixture and bring the soup to boil until thickened.
  • Serve warm with toasted bread sticks or garlic cheese croutons.




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