Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
Step 13:
Step 14:
Step 15:
Step 16:
Step 17:
Step 18:
Step 19:
Step 20:
Step 21:
Let's start with cabbage. We cut off her legs and chop them finely. Now we divide the head into small inflorescences. Next, we take a 3-liter saucepan over medium heat, heat margarine in it. Now put the onion in it and pass it, stirring frequently, for 3-4 minutes. Now add the legs and inflorescences of broccoli, chicken broth, salt, pepper, thyme, nutmeg and 500 ml of water to the saucepan. Bring all our mass to a boil over high heat and boil for about 15 minutes. After that, pour a small amount of soup into a blender and make a puree. Pour the mashed potatoes into a plate. We do the same with the rest of the soup. After that, I wash the pan in which the soup was, pour the chopped soup into it, add cream to it and heat it over medium heat, avoiding boiling. That's it. Here our soup is ready!
Calorie 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
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 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
- Onion - 41 kcal/100g
- Broth - 15 kcal/100g
- Nutmeg - 556 kcal/100g
