Broccoli puree

Overview

Another classic soup in Western food. Referring to Chef Titan's recipe, this time the soup base does not need to be stir-fried with white sauce, but uses potatoes, which is simpler and more convenient, and it goes well with the taste of broccoli.

Tags

• soups
• home cooking
• soup
• lunch
• students
• bay leaf
• broccoli
• celery
• onions
• potatoes
• sugar
• whipping cream
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare all the ingredients

   

2. 2 Cut broccoli into small florets, soak in salt water for 15 minutes, rinse and drain and set aside

   

3. 3 Cut onions, celery and potatoes into equal-sized cubes

   

4. 4 Boil water in a pot, add potatoes, add 2 bay leaves, cook over medium heat for 5 minutes

   

5. 5 Take another wok, put 1 tablespoon of olive oil (or vegetable oil), add onions and celery

   

6. 6 Stir-fry over high heat until the celery is broken and the onions are translucent and soft

   

7. 7 Add the fried onions and celery to the pot and cook until the potatoes are soft

   

8. 8 Pour in the broccoli

   

9. 9 Cook until the broccoli is broken, then turn off the heat and let it warm. Remove the bay leaves and discard

   

10. 10 Pour into a food processor and blend until smooth (if too dry, add a little water), then return to the pot

    

11. 11 Heat over medium heat, add 3 tablespoons of light cream, stir evenly

    

12. 12 Add 1/2 spoon of white pepper, 1/2 spoon of sugar and 1 spoon of salt to taste, stir well, turn off the heat when the soup is thick and bubbling

    

13. 13 Serve it out, pour a little whipped cream on it and simply decorate

    

14. 14 Finished product pictures