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.

Chinese Beef Broccoli

Chinese Beef Broccoli

Ingredients:

500 g Beef (flank or sirloin), thinly sliced

500 g Broccoli Florets

1 small Carrot, sliced

2 tbsp Peanut Oil

1 large Onion, halved and sliced

2 cloves garlic, finely minced

1 1/2 tsp cornstarch, dissolved in 1 tbsp water

Beef Marinade:

1 tbsp Soy Sauce

1 tbsp Chinese Rice Wine or Dry Sherry

1 tsp Cornstarch

1/2 tbsp ground Black Pepper

Sauce:

2 1/2 tbsp Oyster Sauce

1 1/2 tbsp Soy Sauce

1 tbsp Chinese Rice Wine or Dry Sherry

1/2 cup low-sodium Chicken Broth

Instructions:

Marinate the beef.

In a medium bowl, add-in all the marinade ingredients, and stir.

Add-in the beef slices, and stir until well-coated.

Set aside to marinate for about 10 minutes.

Prepare the sauce.

In a small bowl, add-in all the sauce ingredients, and mix well.

In a small pot of boiling, salted water, addd-in the broccoli, and cook for about a minute, or until until tender-crisp.

Drain thoroughly, and wash with cold water. Set aside.

Heat a large wok over high heat. Pour-in the peanut oil and swirl to coat.

add-in the beef and immediately spread the beef out all over the surface of the wok in a single layer. Fry for 1 minute.

Flip the beef slices over, and continue cooking.

Add-in the garlic; add-in the carrots, and fry for an additional 1 minute.

Pour-in the sauce, add the blanched broccoli and bring to a boil.

Pour-in the cornstarch mixture and continue cooking; stirring, until the sauce boils and thickens for about 30 seconds.

Serve warm with rice if desired. Enjoy!!