Creamy Broccoli Soup

My wife and friends liked the broccoli soup that I prepared before. In the soup I prepared this week, I used Roux (Ru), which I prepared with flour and oil, not potatoes, as a thickener.

The professional kitchen name of the thickener made from flour roasted with oil, which we use in many soups and dishes, is Roux (pronounced Ru). It can be made in white, yellow, brown or even black. Of course, its color is directly proportional to your flour roasting time. You decide the color by looking at the color of the food and sauce you will use.

I will write an article about the preparation of this in the culinary school section soon.

Love…

Ingredients for Creamy Broccoli Soup Recipe

• Half a pack of broccoli
• 1 medium onion
• 1 medium carrot
• 10 mushrooms
• 5-6 glasses of hot water
• Half a box of raw cream
• 2 tablespoons of margarine
• 3 tablespoons of flour
• (You can add salt if the bouillon is less salty)
• 1 cup of grated cheddar cheese

How to Make Creamy Broccoli Soup Recipe?

1. Finely dice the onions and carrots. Wash and cut the broccoli and mushrooms into small pieces.
2. Put the mushrooms and all the chopped ingredients in the pot and add the water and bouillon. Cook over high heat until the vegetables are soft.
3. Melt the margarine in a pan, add the flour and fry it until the smell of the flour comes out and it looks like sand.
4. Add the roasted flour you prepared by turning the bottom of the pot down to the pot and mix it well. Blend the soup until it is smooth.
5. Take the pot back to the stove and boil it for 5 minutes on low heat. Add the cream, mix for 2-3 more minutes, boil it and remove from the stove.
6. Serve hot, garnished with cream if desired.