Cooking like a chef: 12 original breakfasts

Cream of broccoli with croutons from the chef of the restaurant "Villa Pasta" Anatoly Malyshev

Broccoli cream soup recipe
Photo: Olga Frolova / Woman's Day

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

Cooking method:

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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