Broccoli, unfortunately, is not a very popular product. Although, recently this wonderful cabbage is gaining popularity and gaining more and more fans. Broccoli soups are not very fond of mainly because of the special slightly sulfuric smell, but it can be reduced by adding a pinch of baking soda during cooking.
You can make mashed soups both summer and turn them into fragrant autumnal ones, adding, for example, cream, cheese, crunchy toasts, nutmeg, seeds or nuts.
We will cook soup from 450 gr broccoli. I chose this amount because this is the standard package weight of frozen broccoli. Defrosting cabbage for soup is optional, anyway we will add it to the already hot broth.
First, peel the onion, finely chop it.
Fry the onion until golden in a saucepan in vegetable oil.
While the onion is fried, wash, peel the potatoes and chop them coarsely.
Add chopped potatoes to the fried golden onions.
Sauté the onions and potatoes in a hot broth. You can choose chicken, meat or vegetable broth. And it is better to add it exactly hot, so as not to bring down the temperature of the dish. Bring the broth with vegetables to a boil, reduce the heat and cook the soup further until the potatoes are soft over medium heat.
Once the potatoes are ready, pour broccoli into the stewpan of the inflorescence. Bring the soup back to a boil and cook for another 3-5 minutes until the cabbage is soft.
Of course, broccoli will lose its amazing bright green color, but you can add spinach to preserve the color.
Also at this stage, you can add warmed cream to the soup for a softer creamy taste.
Salt and pepper the soup to taste, mashed with a hand blender.
Before serving, add pumpkin seeds.
It is good to serve crackers or homemade croutons for such a soup: fry slices of white bread in a small amount of vegetable oil. For croutons it is better to choose long narrow baguettes. You can also sprinkle croutons with grated cheese and put them under the grill to melt the cheese.
It will be very good to add a strip of crispy bacon fried in a dry pan to the autumn soup. The aroma of haze will decorate it very much, and the bacon will make it a little more satisfying.
Such puree soups warm well, saturate. And, having prepared such a soup once, I want to experiment further.