- Butter - 3 Art. spoons
- potatoes - 2 pieces
- salt - 1/2 st. spoons
- pepper - 1/4 Art. spoons
- almonds - 1/8 Art. spoons
- garlic - 1 tooth
- cumin - 1/2 st. spoons
- flour - 1 Art. a spoon
- chicken broth - 3 cups
- broccoli - 450 grams (frozen)
- milk - 1/2 cup
- cheddar cheese - 1.5 cups
- toast - 100 Grams
1. Grate the potatoes. Garlic finely chopped. Cut cumin leaves finely. Broccoli defrost and wash. Grate the cheese on the grater. Melt the butter in a medium-sized saucepan over medium heat. Add potatoes, salt, pepper and almonds and cook for 5 minutes, stirring frequently. Add garlic and cumin and cook, stirring, 1 minute. Add the flour and cook for about 2 minutes. Slowly add chicken broth, stir constantly, and bring to a boil. 2. Reduce the heat and wait for the mixture to thicken, about 5 minutes. Add the broccoli and cook by stirring until it becomes tender, about 10 minutes. 3. Remove from heat. Grind in a blender. 4. Add the milk and bring to a boil. Add the cheese and cook over a low heat until it melts. 5. Sprinkle with cheese and put the toast. To put on the table.
Servings: 4