Broccoli soup and toasted cheddar cheese – detailed cooking recipe. Share with friends: 
Photo of the dish: Antonis Achilleos Time: 55 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 170 gr red peeled potatoes, tubers cut into 4 hours
- 1/2 head of broccoli (approx. 280 gr.), Divided into inflorescences, cut into slices
- 120 gr. cheddar cheese, cut into thin slices
- 1/2 tsp coarse salt
- 2 slices of bacon, thinly cut into slices
- 2 tbsp. l (30 gr.) Butter
- 1/2 onion chopped (approx. 1 tbsp.)
- 2 cloves of garlic, crush
- 1/2 tsp celery seed
- 2 tbsp. l flour
- 2 tbsp. lightly salted chicken stock
- 2 tbsp. milk
- 1 tbsp. l Dijon mustard
- 1 baguette, cut into slices
Recipes with similar ingredients: potatoes, broccoli, cheese cheddar, bacon, onions, garlic, celery seeds, flour, milk, Dijon mustard, baguette
Recipe preparation:
- Fry the bacon in a thick-bottomed saucepan at low temperature, approximately 2 minutes Add onions, garlic and seeds celery and cook until soft, about 4 minutes. To sprinkle flour and mix. Pour in the broth and milk, mix until homogeneous state.
- Add the potatoes and the sliced broccoli base, boil; reduce heat to medium and cook until softening, approximately 5 minutes Add small inflorescences broccoli and salt, continue cooking, until the vegetables are soft, about 5 minutes Season with salt and pepper to taste.
- Meanwhile, place the baking sheet on top of the oven cabinet, preheat oven to high temperature. Distribute mustard on each slice of baguette and cover with a slice of cheddar. Place on a baking sheet and fry until cheese will melt; serve with soup.
