Broccoli soup. Recipes for preparing first courses and the use of vegetables
Broccoli soup is an excellent diet dish, which is not only very tasty, but also useful, since this green vegetable is an indispensable medicinal product when:
- cancer, because it contains a large number of strong anti-carcinogens (selenium, carotene, vitamins E, C, A, zinc, potassium, some amino acids);
- heart diseases, because it contains such a unique composition that promotes the withdrawal of "bad" cholesterol from the body and regulates blood pressure;
- detoxification, because of the presence of sulfur in this vegetable, vitamin C and amino acids that purify the blood;
- diseases of the stomach, as it provides a diet of fiber and maintains optimal acidity due to vitamins and magnesium;
- diabetes mellitus and elevated blood pressure, as there is chromium in the broccoli.
In addition, this green vegetable must necessarily be included in the diet of pregnant women, children, adolescents, the elderly and all those who want to maintain their health.
Broccoli is eaten and raw. But after cooking, the vegetable saves almost all its "luggage" of useful trace elements and vitamins. Therefore, it is recommended to boil it, bake it or fry it a little.
Just unique flavor qualities are soup of broccoli. We offer several cooking recipes. It can be cooked as from frozen semi-finished products, or from raw.
Sour from broccoli with chicken fillet. Two hundred grams of breast should be cut into cubes and boiled in two liters of salted water. In about ten minutes add potato slices, finely grated carrots and vegetables (300 grams). Cook for fifteen minutes and turn off the broccoli soup. Serve with sour cream and finely chopped dill.
Very tasty is the broccoli soup with cheese. Two large spoons of olive oil warm up to a hissing state in a deep saucepan. Add the cubes of two potatoes and one onion to it. Fry the vegetables for five minutes. Next, put in a pan two hundred grams of broccoli inflorescences, as much roquefort cheese and one liter of vegetable broth. Boil the soup for half an hour until ready. Then beat everything in the blender, add one hundred and fifty grams of creamy cream, a little salt and seasoning to taste. A few inflorescences boil five minutes in salted water and decorate them with broccoli soup. In order to make this dish more useful, you can add two hundred grams of cauliflower. Get the original soup. Broccoli will give it a special tenderness and aroma.
This vegetable is ideally combined with cream andoily red fish. You can surprise your family by making soup with broccoli and salmon. Make a mixture of milk and water 1: 1, add in it a half-kilo of chopped potatoes and inflorescences of broccoli. After about ten minutes, put the cubes of salmon (200 grams), salt and a little red ground pepper. Serve this first dish is recommended only hot, with the addition of a small amount of creamy cream directly into the plate.
Soup of broccoli with rusks is prepared as followsway. In two liters of boiling salted water or chicken broth add three hundred grams of broccoli inflorescences, pieces of one leek, cubes of three small potato tubers. Cook to the ready state for about twenty to thirty minutes. At this time, prepare homemade croutons. White bread cut into small cubes, fry in a sauté pan with melted butter until golden. Pull them out on a towel so that the fat is absorbed. Then sprinkle with salt and a variety of seasonings.
The suggested variants of broccoli soups can be eaten immediately, or whipped in a blender. In the event that the dish is too thick, it is recommended to pour a little cream.
Bon Appetit!
