Broccoli Cream Soup

Name: Broccoli Cream Soup
Total time: 1800 s
Cuisine: American
Ingredients: 1/3 cup flour (about 40 grams); 3 tablespoons butter (about 40 grams); 3 1/3 cups milk (about 800 ml); 1/4 onion; 4 whole cloves; 2 bay leaves; Salt, to taste; Black pepper, to taste; 1 head broccoli; 3/4 cup heavy cream (about 200 ml); 3 tablespoons milk (about 50 ml); 3 tablespoons butter (about 40 grams)

CITLALI CABRERA JUAREZ @citlali

Oaxaca

A delicious and easy broccoli cream soup.

CITLALI CABRERA JUAREZ @citlali

Oaxaca

A delicious and easy broccoli cream soup.

Saved

Ingredients

30 minutes

Bechamel sauce
1/3 cupflour (about 40 grams)
3 tablespoonsbutter (about 40 grams)
3 1/3 cupsmilk (about 800 ml)
Onion pique
1/4onion
4whole cloves
2bay leaves
Salt, to taste
Black pepper, to taste
1 headbroccoli
3/4 cupheavy cream (about 200 ml)
3 tablespoonsmilk (about 50 ml)
3 tablespoonsbutter (about 40 grams)

Saved

Steps

30 minutes

1

Cook the broccoli.
2

Melt 3 tablespoons butter (40 grams) in a pot, then add 1/3 cup flour (40 grams) to make a roux.
3

In a separate pot, warm 3 1/3 cups milk (800 ml).
4

Keep stirring the roux and gradually add the warm milk, stirring until smooth. Then add the onion pique.
5

In another pot, melt 3 tablespoons butter (40 grams) and sauté the onion and garlic until softened.
6

Cook over high heat and add the broccoli.
7

Blend the broccoli with the bechamel sauce until smooth.
8

In the same pot, add butter, then pour in the blended broccoli and bechamel sauce. Add 3/4 cup heavy cream (200 ml) and 3 tablespoons milk (50 ml).
9

Season with salt and pepper to taste, bring to a boil, then turn off the heat. Serve.