In this issue of Linda's food culture album, we will talk about the popular Western soup - broccoli cream soup. Broccoli cream soup, which is almost a must-order dish in a Western-style fast food restaurant, can also be made at home and can be done in more than 20 minutes. Better and nutritious than what you bought in a fast food restaurant. Learn to make broccoli cream soup at home and never have to go to a Western restaurant to enjoy this dish again! Loved by both adults and children. Each of our food cooking articles is equipped with video commentary, which is convenient for everyone to understand and exchange, and the teaching steps are detailed and easy to learn! At the very bottom of the article, click the link to watch the video.
Broccoli is what we usually call cauliflower or green cauliflower. Because it looks good, it is named flower, which contains a variety of mineral salts and vitamins, etc., and is one of the most nutritious vegetables, but many children do not like to eat what to do? Teach you a trick to make sure they finish eating. Making soup with broccoli is very delicious, and broccoli cream soup is the most popular in Western food. Because the ingredients selected are all fresh, they are more delicious and nutritious than those bought in fast food restaurants. Friends with small children at home, learning to make this soup will definitely be loved by children! Let's learn today how to make broccoli cream soup.
Preparation of raw materials:
Broccoli 200 g, onion (red skin) 50 g, 4 cloves of garlic, 200 g milk, cream or condensed milk 35 g, butter or olive oil 15 g, wheat flour 500 g, chicken broth or water 500 g, bacon 2 slices, a pinch of salt, pepper.
Production process:
1. Dry sauté flour. Heat the pan over low heat, pour the flour in and stir-fry continuously with a spatula. Sauté for about 5 minutes until the flour turns yellow and has a floury aroma.
Someone puts a little butter in the pan and stir-frys the flour, which is easy to get the flour pimples. Or dry fried flour is the easiest. Pour the sautéed flour into a small bowl. We sauté some more flour at a time, put it in another container and store it, and the next time we make broccoli cream soup, we can save the fried flour, saving time and effort.
2. Remove the broccoli roots, cut into cubes with a knife and place in a small pot. Boil the broccoli for the first time, soak it, wash and blanch the broccoli. Pour out the water. Pour the broccoli a second time and control the dry water. About 2 minutes. This process should not be too long, lest the broccoli change color.
3. Diced bacon. Finely chop the onion. Diced garlic cloves. About 1 minute.
4. Add some diced onion and garlic cloves to juicer JUICE BLENDER, add the blanched broccoli, pour in about 200g of chicken broth, and break the mixture again. About 2 minutes.
5. Heat the wok and add a little butter, we put olive oil for healthier. Add the onion diced garlic cloves and sauté until fragrant, add the bacon and chop the diced, stir-fry until fragrant, pour in 200 grams of chicken broth and continue to heat. About 2 minutes
6. Take a small bowl of 2/3 of the dry fried noodles, add a little water and stir well to form a viscous soup.
7. Pour the broccoli broth from the juicer into a wok and stir well. Continue heating for about 3 minutes,
8. Pour the prepared noodle soup into the wok. Stir to combine. Pour in the fresh milk and stir well.
Stir constantly during heating to avoid pimples in the noodle soup. Continue to heat for about 5 minutes until the broth becomes viscous and boiling bubbles. At this point, you can come out of the pot.
Serve broccoli creamy broth in a small bowl, garnish with fresh mint leaves from your own vegetable garden or cherry tomatoes, and serve with one loaf or two scallion oil cakes! Such a beautiful and nutritious broccoli cream soup can be served, I believe it will make adults and children satisfied with the whole family!
Click here to watch the video: Sister Linda does broccoli cream chowder in Toronto
