Simple Broccoli Soup with Cheddar Croutons
This is a classic and very simple technique for homemade vegetable soups. I’m using broccoli, but almost any vegetable will work. I am a disciple of the Gordon Ramsey school of vegetable soups. It’s basically the vegetable, some stock or water, cooked until tender, pureed, and seasoned simply. His ‘crazy’ theory is that the star of the bowl should be the featured vegetable itself.
INGRIDIENT
DIRECTION
Step: 1
Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (See footnote for broiler instructions.)
Step: 2
Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
Step: 3
Puree broccoli mixture using an immersion blender until soup is smooth.
Step: 4
Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.
NUTRITION FACT
Per Serving: 338 calories; protein 14.3g; carbohydrates 24.9g; fat 21.6g; cholesterol 65.3mg; sodium 1105.3mg.
The name of “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.
