Oudeis’s Broccoli Cream soup
On wings of great success with Kohlrabi soup I decided to try some other vegetables. Next was broccoli.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 garlic cloves
- 1 tablespoon olive oil
- 20 grams butter
- 2 grams pepper
- 500 grams broccoli florets
- 20 grams celery chopped
- 100 grams green onions
- 2 tablespoons semolina
- 10 grams salt
- 100 grams heavy cream
- 15 grams pancetta
- Carbohydrate 17.5748999956903 g
- Cholesterol 47.55 mg
- Fat 16.4866500002997 g
- Fiber 4.68199986315537 g
- Protein 6.15424999924967 g
- Saturated Fat 9.09052750004109 g
- Serving Size 1 1 Serving (200g)
- Sodium 119.789374999948 mg
- Sugar 12.8929001325349 g
- Trans Fat 1.36615874998933 g
- Calories 229 calories
Cut spring onions, garlic and broccoli and sauté it on mixture of olive oil and butter for just 2-3 minutes. Add water (1 liter+) salt, pepper and celery and cook 30 minutes or until broccoli become soft. When it become soft use blender or stick blender to make a creamy soup. Add semolina and cook for 10 more minutes. In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat. When the soup is ready to serve add heavy cream. Serve with croutons and pancetta sprinkled over croutons.
