Friday, August 24, 2012

Cream of Broccoli Soup with Cheese Bruschetta

After a long day you always want to have something easy or comfort food. Soups are always easy to make and healthy to have. Broccoli provides you with some special cholesterol-lowering benefits if you cook it by steaming. Overcooked Broccoli will lose its nutrients and flavor. I had this soup first time in the Kobe Sizzlers and wanted to make it at home. This recipe is thick and flavorful. It is simple, delicious and quick to make. Enjoy ( I know you will ).

Serves- 4

Samagari ( Ingredients )

  • 1 Tbsp melted Butter
  • 1 Chopped Onion
  • 2 Cloves Garlic
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 1/2 Cup Low Fat Milk
  • 2 Cup Vegetable Stock (low fat)
  • 250 Gm Broccoli
  • 1/2 Cup Carrot Grated or 1 Chopped Potato
  • 1/4 Tsp Nutmeg
Vidhi ( Direction )

  • Saute onion and garlic in butter.  Add broccoli and  carrot (or potato) saute for 2 minutes.Set aside.

  • Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the milk.

  • Add the vegetable stock. Simmer for 20 minutes. Consistency will be thicker than milk.
  • Add the broccoli, carrot (or potato) and onions. Cook over low heat 8-10 minutes.

  • Add salt and pepper. Puree in a blender. Return to heat.Stir in nutmeg.
  • Serve with cheese bruschetta.

Cheese Bruschetta

Samagari (Ingredients )
  • 5-6 Slices of Italian Crusty Bread
  • 1 Tbsp Olive Oil
  • 1/4 Cup Chopped Onion
  • 1/4 Tsp Chopped Garlic
  • 1 Tsp Chopped Fresh Basil
  • Salt to taste
  • 1/8 Tsp Pepper
  • 1/2 Cup Shredded Mozzarella Cheese
Vidhi (Direction )
  • Preheat oven to 200 degrees C. Brush both side of bread with oil. Place slices on baking sheet; bake until golden brown on each side.
  • Combine onion, garlic, basil, salt and pepper. Mix well.
  • Spoon evenly onto each slice of toast. Sprinkle with cheese.
  • Bake until cheese is melted.

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