Broccoli puree with cream
Composition / ingredients
5
servings:
Cooking method
1. Wash and cut the leeks into rings (if there is none, use ordinary onions) and lightly fry in butter.
2. Broccoli should also be thoroughly washed, disassembled into inflorescences. Pour chicken broth into a saucepan and cook the cabbage until soft, but we do not digest it much. If there is no fresh cabbage, you can use frozen.
3. Whisk with a blender in a puree. Add cream, salt and spices to taste. Chop the garlic and add it to the dish too. Boil the puree with cream for 1 minute and turn it off . Sprinkle with chopped herbs and you can serve it to the table.
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
- Garlic - 143 kcal/100g
- Broccoli - 33 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
- Leek - 33 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
- Chicken broth - 19 kcal/100g
