Broccoli cream soup
The recipes published here are seasonal and are part of our menu and the dishes can be tested at Botanica Guest House in Nadarevo. In addition, we would like to share these recipes with you so that you can prepare and enjoy them at home.
We cook with vegetables, fruit and spices, grown by us or local people, which have been trained by our team in the principles of natural agriculture. Therefore, we strongly recommend using local products, grown by small farmers, as it is essential for the quality and the value of meals. The seasonal food contains the most needed nutrients for our health during a particular time of the year. What is more, by picking seasonal recipes, we guarantee ourselves fresh ingredients whose taste is authentic.
Broccoli get their name from the Italian language in which broccolo means the flowering crest of a cabbage. Yes, indeed, we use the flowers of this plant as a vegetable. It is a great choice in Italy, but it is also valued around the world for its richness in vitamins, minerals, and fibers. Broccoli can be cooked or eaten raw and its leaves are also edible. We suggest an option for an easy to prepare broccoli cream soup.
How to make
We cut the vegetables into not very large pieces. If we use broccoli leaves, we cut them, so that they can be blended. We lightly blanch the vegetables with the sunflower oil. We add the water and boil the vegetables until they get soft (around 15 minutes). Around the end of the boiling, we add the spices. We take the soup off the stove and wait for it to cool a little bit. Then blend and add the olive oil. When serving, we can crumble or grind the cheese directly in the soup pots.
Have a good appetite and feel welcome to try the original soup at Botanica guest house!
1 middle large flower head of broccoli or 10-12 broccoli leaves
Green cheese from Cherni Vit(or another type of crumbly mold cheese)
3-4 pinches of salt (or up to your taste)
1 table spoon of sunflower oil
2 table spoons of olive oil
2-3 tea cups of water
a pinch of cumin
a pinch of nutmeg