Broccoli mashed soup with cheddar cheese in bread – a detailed recipe cooking. 
The photodishes: Kate Mathis Time: 1 hour. 10 min. Difficulty: Easy Portions: 4 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of broccoli cabbage, sorted into inflorescences (approx. 4 Art.)
- 1 large carrot, cut into cubes
- 1 small onion, chopped
- 2.5 tbsp. grated cheddar cheese, and more for serving
- 4 loaf with a diameter of 18 cm. (White bread on a sourdough)
- 6 tbsp. l (90 gr.) Butter
- 1/4 Art. flour
- 2 tbsp. nonfat cream
- 3 tbsp. chicken broth
- 2 bay leaves
- 1/4 tsp grated fresh nutmeg
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: broccoli, cheese, carrots, onions, flour, cheddar cheese, cream, bay leaf, nutmeg walnut white bread
Recipe preparation:
- Cook the soup: heat the butter in a large pan, sauté the onion over medium heat, until softened, about 5 minutes Add flour, fry until golden brown, 3-4 minutes, then pour in the cream, gradually kneading, bring to homogeneous state. Add chicken stock, nutmeg, bay leaf, 3/4 tbsp. water, a little salt and pepper and bring to boiling. Reduce temperature and simmer, do not cover, until thickened, about 20 minutes. Add broccoli and carrots, cook until soft, about 20 minutes. Remove laurel sheet.
- Cook the soup using a blender: pour the soup into a bowl. Mash a bit by slightly opening the lid to let off steam (or soften with a hand blender with a nozzle for pureeing). Pour the soup into a saucepan and put on the stove, add cheddar cheese, salt and pepper, mix, and boil before melting the cheese. Remove from stove.
- Prepare bread: cut the top crust with a knife from each loaf of bread, then take out the bread crumb, leaving 2.5 see the pulp on each side. Before serving, pour the soup into bread garnished with cheddar cheese.
