BROCCOLI POTATO SOUP: All about the ingredients.


broccoli potato soup

It has rich in nutrients and vitamins. Broccoli potato soup is one of the popular richest soup all over the ages of people. It is originally from American cuisine, they have been cooked from long years ago. The broccoli potato soup is consisting of potato, broccoli, cheese, cream, and seasoning. It has smooth in nature, that provides by cream and cheese.

Different types of cheese you can use for this recipe. I preferred to white cheddar will be the best cheese for this. Some people used Parmesan cheese instead of white cheddar. Broccoli has a rich source of vitamins and calories. It is the plant vegetable, which comes from the cabbage family. The broccoli is the best one of the greenish vegetables, which is the recommendation by the doctor.

Make ingredients list of Broccoli potato soup.

Before preparing the recipe, you have to make an ingredients list of Broccoli potato soup. Make Mirepoix with bay-leaf, onion, garlic, whole pepper, celery, and carrot. Bind together in a muslin cloth tightly. For this recipe, you need to buy celery sticks, garlic whole, onion, leeks, whole pepper, potato, broccoli, cream, and cheese. The stock can use in any of cuisines recipe.

Yes, cheese depends upon which types of cheese you would like to use for the broccoli potato soup recipe. When you buy the ingredients list, keep in mind that, how many portions you are going to make. Unnecessary, the ingredients will be wasted.

Benefits of Broccoli and potato soup

  • Prevent the oxidation, for which you can digest easily.
  • Reduction of the high cholesterol amount of your body.
  • broccoli can help in heart health by helping to keep blood vessels strong.
  • Keep in eye health.
  • Cancer prevention.
  • Can be easily digested food.
  • Rich in vitamin A, and K.

Vegetable stock preparation

Vegetable stock

It is really important to require a stock for any kind of soup and sauce, while you are making. Basically, the vegetable stocks prepared from vegetables. Which include all kinds of vegetables, it may be together with onion, garlic, celery, potato skin, carrot top, cauliflower stem, cabbage, and cauliflower.

Mirepoix is one type of flavoring agent, which needs to bind together with bay leaf, peppercorn, onion, garlic, celery, carrot, and celery sticks in a muslin cloth. It provides the aroma, and flavor of food with a unique smell.

Boil water in a medium pot. Put the mirepoix and wastage vegetable, which we can use for stock. Simmer for at least 2 hours with a slow medium fire. Keep aside with a very slow fire, and you can use the stocks for any soup, sauce, and any dishes.

Recipe of Broccoli potato soup

broccoli potato soup

Ingredients

  • 1 no small red onion
  • 2 flakes garlic cloves
  • 1 piece celery
  • 1 tsp olive oil extra virgin
  • 8-10 florets broccoli
  • 2 no large potatoes
  • 100 gm cooking cream
  • 1 tbsp salt
  • 1 tbsp white pepper
  • 400 ml vegetable stock
  • 1/2 tbsp sugar

Instruction

  1. Prepare the Vegetable stock, with put mirepoix.
  2. Florets the broccoli and peel the potato. Well washed it in cold running water. Cut the potato thin sliced.
  3. Slice the onion and chop the garlic.
  4. Heat olive oil, in the separate frying pan for both broccoli and potato. Put the onion and garlic. Stir for a couple of minutes.
  5.  Make sure don’t brown,  then add washed broccoli and potato separately, again saute for 3-4 minutes.
  6.  Add vegetable stock and simmer for 4 minutes be sure don’t overcook otherwise it will lose natural color. Especially for Broccoli.
  7.  Rest for 5 minutes set aside both to cool it. 
  8.  Whenever cool, take in a food processor and blend separately.
  9.  Return the saucepan and cook again both the mixture by adding cooking cream to add seasoning in it.
  10. Be careful not to burn the soup to the bottom of the pot and finishing with cream for which it will give smoothness in your mouth.
  11.  When your soup is ready to serve you have to pour both soups at one time in a soups bowl. Serve with breadsticks.

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