Diet soup puree
Composition / ingredients
8
Servings:
Step-by-step preparation
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Wash the meat, cut it into small pieces and fry a little in oil until golden brown. Next, fry the onion and garlic with flour (about 2-3 minutes), add the broccoli and fry for another 5 minutes. Pour in the water and cook until the broccoli is ready. After the soup cools down a little, puree it in a blender (if you do it in small portions, the puree will be more homogeneous).
It remains only to pour the puree into a clean saucepan, add cream and fried meat and bring to a boil. If there is such a need, the dish can be additionally salted.
When serving on the table, the soup-puree can be slightly decorated with pine nuts.
This way we get a delicious dietary dish, after trying it, all our friends will try to find out your recipe.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Turkey carcass without skin - 161 kcal/100g
- Turkey II category - 194 kcal/100g
- Garlic - 143 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
