Vegetable cream soup of broccoli with cheese
Otoplenie oil (separately) — 1/4 Cup + 2 tbsp
Small zucchini — 1 PC.
Medium carrot — 1 PC.
Flour — 1/4 Cup
Milk-cream mixture — 2 cups
Vegetable broth — 2 cups
A bunch of broccoli inflorescences — 1 (340 g)
Nutmeg — 1/8 tsp.
Cheddar — 225g
Coarse salt and black pepper to taste
A large pot of water to boil and add salt. Toss it in the florets of fresh broccoli and cook for 2-3 minutes. Quickly remove them and place in a bowl with ice water. When broccoli cool, dry them and temporarily set aside aside.
Fry the onion and carrot in two tablespoons butter to become softer but not mush. Set aside.
Add 1/4 Cup of oil flooded into the pan, add the flour, stir for 2-3 minutes.
Slowly pour milk-cream mixture, and then vegetable broth and whisk at the same time. Add the nutmeg and stir. Cover and cook on medium heat for 20 minutes.
Then reduce the heat to low and add the onions, carrots and broccoli. Add more vegetable broth if the mass turned out too thick. Stir and cover for another 25-30 minutes.
Finally, mash broccoli florets, add half of the grated cheese, season with salt and pepper to taste.
Remaining cheddar carefully place a slide on each portion and serve.