The bright green of the soup Green color is the color of wildlife. This color is one of the three primary colors. Sometimes it is called the color of life. Green color calms the nervous system, our eyes rest when perceiving shades of green. Well, unless the appetite flares up, if you put a plate with such soup - soup from green cabbage broccoli! This soup can be cooked on vegetable broth without oil, and then it replenishes the menu of lean dishes. Interesting is the nuance in the preparation of broccoli while preserving its emerald color. If the hot vegetables dive into the ice bath, the color is sure to remain. The taste of the soup is very light and pleasant. Cook with pleasure!
Ingredients:- Broccoli cabbage 500g
- Celery root 1 pc.
- Onions 1 pc.
- Chicken broth 1000 ml
- Cream 50 ml
- Oil melted 50 g
- Salt 4 g
- Black pepper powder 4 g
- Cheese Parmesan 50 g
- Step 1 To make soup, we will need broccoli, celery root, onion, chicken broth, cream, butter, salt, pepper, grated cheese.
- Step 2 Disassemble cabbage on inflorescences, wash, dry.
- Step 3 Stalk the broccoli, onions, celery root, peel, cut into small pieces.
- Step 4 In the 2-t. l. melted butter to brown vegetables until soft.
- Step 5 Inflorescence of broccoli pour boiling water, put on fire, cook for 3 minutes.
- Step 6 Put the broccoli in ice water (to keep the color), and the broth in which cabbage was cooked, set aside.
- Step 7 Pour chicken broth over the sliced ​​vegetables. Add the broth here, in which cabbage was cooked. Boil.
- Step 8 Half the cabbage put the whole on a plate.
- Step 9 Add the remaining cabbage to the boiling broth, cook for 2 minutes.
- Step 10 Vegetables from the broth are mashed.
- Step 11 Puree from vegetables add to the broth. Salt, pepper, pour the cream. Let boils for 1-2 minutes. Remove from heat and add whole inflorescences. Close the lid and let stand for 15 minutes.
- Step 12 Serve the soup for dinner or dinner, adding grated cheese to the plate.