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Receta Creamy Broccoli Soup
by Cindy McNamara

Creamy Broccoli Soup

In honor or National Soup Day I made this creamy pot of broccoli wonderfulness.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6 Bowls

Ingredientes

  • 1/2 c shallot, small chop
  • 2 cloves garlic, minced
  • 1T olive oil
  • 1 1/2 c diced potato
  • 1t salt
  • 1 t ground pepper
  • 1 c white wine
  • 2 c broccoli stems, small chop
  • 32 oz chicken broth
  • 1/2 c italian parsley, chopped
  • 1 t lemon zest
  • 2 c broccoli tops, chopped
  • 1 c heavy cream
  • 1/2 c cheddar cheese, shredded

Direcciones

  1. Sweat shallots and garlic in 1 T oil in a soup pot until translucent
  2. Deglaze pan with white wine, boil until reduced in half
  3. Add potatoes, broccoli stems and broth, salt and pepper
  4. Cook over med high heat until potatoes and broccoli are soft
  5. Mash potatoes or use immersion blender to puree
  6. Add parsley, lemon zest, broccoli tops
  7. Cover and cook over medium heat until vegetables have softened and soup has thickened
  8. Reduce heat to simmer
  9. Add cream and cheese, stirring to melt cheese throughout
  10. Additional salt & pepper to taste