Broccoli Cream Soup

Broccoli Cream Soup

Ingredients:

1 small Broccoli

1/2 medium Yellow Onion, finely chopped

1 clove Garlic Flakes, finely minced

1 tbsp Butter

4~5 cups Vegetable Stock (Vegetable Broth)

1 cup Milk

1/4 cup Cream

Salt & Pepper to taste

Corn Flour Mixture (1 tbsp Corn Flour dissolved in 2 tbsp cold water)

  

Instructions:

Chop the broccoli head and finely, and set aside.

In a pan, heat the butter. Add-in the garlic, and sauté until light golden.

Add-in the onion, and sauté over a medium till light golden.

Pour-in the vegetable stock, and add-in the broccoli. Cover and cook for 10 minutes, or until the broccoli becomes tender.

(*For a smoother soup, cool the stock completely, and blend it into smooth puree without any lumps.)

Pour-in milk, and sprinkle salt and pepper to taste. Let simmer for a few minutes; Keep stirring the soup that the milk doesn’t curdle.

Stir the cornflour mixture to remove any lumps, and pour slowly to the soup.

Stir the soup to prevent formation of lumps.

Add-in the cream. Simmer and cook for 5~10 minutes more, or until the soup thickens, and bubbles are formed on the surface.

Serve hot and Enjoy!!

Note:

If you prefer thick soup, just increase the amount of corn flour used.

Adding fresh cream gives extra smoothness and body to the soup. If you don't prefer heavy soups, leave out the cream.