Broccoli Puree Soup
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by Olga, on October 7, 2014

Cook Time: 60
Servings: 12

Ingredients:

3 quarts of water
1 pound beef chuck with bone in
4 potatoes
2 carrots
1 onion
2 salary sticks
2 cup of broccoli florets
1/2 cup of sour cream
2 cloves of garlic
1 inch ginger
3/4 table spoon salt
1 bay leaf
Pinch of Mrs.Dash seasoning

This broccoli soup is somewhat different from traditional American style, but still one of the favorite.

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Cook meat in water with half of onion, one carrot and salary, until meat is tender.

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Take the meat out of the broth and reserve it. Wash, peal and cut potatoes into a bite-size and add it to the pot. Season with salt.

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In the skillet heat 3 table spoons of oil over medium-high. Saute another carrot shredded and another half of onion diced until translucent. Add crashed garlic, shredded ginger and Dash seasoning at the end.
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Whisk in sour cream and heat until warmed trough.

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Add couple cup of prepared meat broth from the pot and let it simmer for 5 minutes.

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Transfer vegetable mixture from the skillet to the pot as well.
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When potato is cooked through, add broccoli, bring to a simmer and turn the heat off. Discard the bay leaf.
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Puree soup in the blender, bring the meat back to the soup. Serve it hot with spoon of sour cream.
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Shredded hard cheese can be sprinkled on top.

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