Italian cooking has all kinds of soups, "Minestra" being one of the kinds. Minestra soups start with a light broth to which pasta or vegetables are added to give depth and a subtle flavor. Crisp, crunchy vegetables, lightly thickened with pasta are what make this soup delicious! This soup is an ideal first course, a prelude to a heartier main course .A creamy soup made of broccoli. Here you get a simple and easy Broccoli Soup recipe.
Broccoli,separated into florets
Refined flour (maida)
2 1/2 cups
White pepper powder
Almonds, sliced thinly
Melt butter in a thick bottomed pan on medium heat. Add oil to avoid burning of the butter.
Add chopped onion, garlic and sauté till onions turn translucent. Add refined flour and sauté for a minute.
Add broccoli florets and cook for around two to three minutes.
Add vegetable stock, bring it to boil and cook for five minutes on high heat without covering the pan.
Strain and cool the broccoli. Keep aside the stock. Pass the solids through a sieve or blend in a mixer.
Mix it with the strained stock and milk in a pan.
Put the pan back on high heat, bring to a boil and season with salt and white pepper powder.
Add fresh cream, simmer for two to three minutes and serve hot garnished with sliced almonds.