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Cream Of Broccoli Soup ( Soups and Salads Recipe )


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A creamy, delicious soup that can be enjoyed hot during winters. Broccoli is a great way to add iron into your diet, and this soup is just the perfect way to include broccoli in your meals, especially if your family likes drinking up soups. Mildly flavoured with nutmeg and fresh pepper, this soup looks attractive because of its fresh, green colour. Serve it hot garnished with blanched broccoli florets.

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Makes 6 servings
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3 tbsp butter
1/4 cup chopped onions
3/4 cup broccoli florets
2 cups white stock
2 tbsp plain flour (maida)
2 1/2 cups milk
salt and freshly ground black pepper powder to taste
nutmeg (jaiphal) powder to taste

For The Garnish
1/4 cup broccoli florets , blanched

  1. Heat 1½ tbsp of butter in a deep pan, add the onions and sauté on a medium flame for a minute.
  2. Add ¾th of the broccoli and sauté on a medium flame for a few minutes.
  3. Add the white stock and cook on a medium flame till the broccoli is cooked. Remove and keep aside to cool.
  4. Blend in a mixer to a smooth purée. Keep aside.
  5. Heat the remaining 1½ tbsp of butter in another deep pan, add the flour and sauté on a medium flame for a minute taking care that the flour does not discolour.
  6. Add the milk and simmer for 5 minutes, while stirring continuously.
  7. Add the salt, pepper and nutmeg powder and mix well.
  8. Add the broccoli purée, mix well and simmer for another 3 to 4 minutes.
  9. Serve hot garnished with broccoli florets.
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