Cooking like a chef: 12 original breakfasts
Cream of broccoli with croutons from the chef of the restaurant "Villa Pasta" Anatoly Malyshev
Ingredients (for 2 portions of 250 g):
Broccoli (fresh frozen) - 250 g
Spinach (fresh frozen) - 50 g
Onion - 50 g
Potatoes - 100 g
Vegetable oil - 30 g
Water - 300 ml
Salt - to taste
Bread lean - 100 g
Olive oil - 10 g
Parsley - 5 g
Peel onions and potatoes, cut into an arbitrary shape, fry until golden brown in vegetable oil. Put vegetables into a pan, add water, bring to a boil, add broccoli, spinach and cook until ready for 10 minutes, add salt at the end of cooking.
Wash the soup in a blender until smooth, pour into a clean, dry saucepan and bring to a boil. Bread cut into cubes and dry in a pan.
Pour the soup into a plate, decorate with croutons, herbs and olive oil.
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