Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, broccoli stem potage. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Broccoli Stem Potage is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Broccoli Stem Potage is something that I’ve loved my whole life. They’re nice and they look fantastic.
Broccoli stems are one of those things that are so easy to forget about when cooking up a meal. Okay, I'm going to be totally. Broccoli potage, a fancy French cream of broccoli soup, where the whole broccoli stalk is boiled and Steamed broccoli stem is sweet and has a nice taste and texture if you do it just right–when.
To get started with this recipe, we have to prepare a few ingredients. You can have broccoli stem potage using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Broccoli Stem Potage:
- Get 1 head or so Broccoli stems
- Prepare 1/2 Onion
- Prepare 1 small Potatoes
- Prepare 1 tbsp Butter
- Get 250 ml Water
- Get 1 Soup stock cube
- Prepare 300 ml Milk
- Prepare 1 dash Salt and pepper
- Get 1 (to taste), if you have them Dried parsley or croutons
The broccoli stems pair perfectly with this punchy, lemony vinaigrette. Prepared with both the juice and zest of the lemon. Stand the trimmed broccoli stem up on its flat end and, using a sharp knife and following the shape of the stem and the thickness of the peel, cut off and discard any and all tough exterior of the broccoli. Broccoli is a healthy vegetable that, when cooked right, can make for an One of the easiest ways to prepare broccoli is by steaming it, and thankfully, it's also one of the.
Instructions to make Broccoli Stem Potage:
- Slice the onion thinly.
- Peel the potato and slice to 3 to 5 mm thick.
- Peel the thick, fibrous parts of the broccoli stems, which don't have a good texture.
- Slice thinly.
- Heat a frying pan over medium heat and melt the butter. Sauté the onion and potato, taking care not to let it burn.
- Add broccoli stems and sauté quickly.
- Add water and soup stock cube. Bring to a boil, cover with a lid and simmer for about 10 minutes.
- When the potato is tender, turn off the heat. Leave to cool for a while. When it's cooled, transfer to a blender and puree until smooth.
- Transfer back to the pan, add milk and heat through. Season with salt and pepper.
- Ladle into soup bowls, scatter parsley or croutons, and serve.
- If you add some of the green florets of the broccoli, the soup will become a brighter green like this.
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