This soup of two types of cheese and broccoli will be tender and velvety.
Cooking time
(your participation is required)
20 minutes.
Number of servings
4
Ingredients
Onion
1 piece
Cheddar or other cheese
200 g
Carrot
1 piece
Vegetable oil
2 tbsp. spoons
Wheat flour
2 tbsp. spoons
Vegetable broth or water
1 400 ml
Processed cheese for soup
150–200 g
Frozen broccoli
500 g
Ground black pepper
taste
Ground nutmeg
1 pinch
Preparation
-
1.
Cut the onion into small pieces. Grate the cheddar and carrots on a coarse grater.
-
2․
Heat oil in a saucepan over medium heat. Fry the onion until soft.
-
3․
Sprinkle with flour and fry for another one and a half to two minutes. Continuing to stir, pour in the hot broth in a thin stream and bring to a boil.
-
4.
Add cream cheese and frozen broccoli, salt and pepper, and season with nutmeg. After returning to a boil, cook over medium heat for about 5 minutes.
The soup can also be made with fresh broccoli.
-
5.
Add the cheddar to the pan and stir for another minute or two.
Some cheese can be set aside and added when serving.
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