Potato soup is known for its tolerance of many other ingredients, and broccoli is one of the most well-tolerated ingredients. Potato and broccoli soup is not completely pureed and eaten before lunch meals to open the appetite for the subsequent distinctive chicken and vegetable dishes.
* Potato and broccoli soup ingredients:
° 1 onion, chopped
° 1 carrot, chopped
° A bunch of celery, chopped
° 2 cloves of minced garlic
° A tablespoon of butter
° 2.5 cups chicken broth
° 2 tablespoons flour
° A cup of milk
° 2 potatoes, small cubes
° 4 cups broccoli blossom, small cubes
° 1 cup grated cheddar cheese
° 1 tablespoon grated Parmesan cheese
* How to make potato and broccoli soup:
Chop the onion, carrot, celery and garlic in a food processor, melt the butter in a saucepan over medium heat and add the chopped vegetables. Stir for 5 minutes.
Add flour, salt, and pepper and stir well, add broth, milk and potato cubes, and bring to a boil, leave for 15 minutes.
Add broccoli blossom and parmesan cheese, and leave for 5 minutes. Add the cheddar cheese, stir well and remove from the heat.
Take 2 cups of soup and grind them in a blender, put them back in the pot.