Vegetable cream soup will keep you warm this winter. The recipe we prepared has another special feature.
If you don't know what to prepare for lunch and dinner, let vegetable cream bewitch you soup, which is served right in a bread cup. Prepare a thick, full-flavored soup from ingredients that are definitely hiding in your fridge.
Vegetable cream soup
Ingredients
- 4 tablespoons of butter
- onion
- stalk of celery
- 1/2 teaspoon of salt
- clove of garlic
- 3 tablespoons of flour
- 250 ml of milk
- 250 ml whipping cream (without sugar)
- 500 ml of chicken or vegetable soup base
- 450 g of broccoli
- a large carrot
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon of freshly grated nutmeg
- 400 g of cheese (cheddar)
- 1 teaspoon hot sauce
- 4 round loaves of bread
- 4 pieces of bacon
Directions
- Melt butter in a pan and add chopped onion, celery and salt and fry until soft. Then add finely chopped garlic and fry for another 1 minute.
- Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly, then stir in the milk, cream and soup base.
- Add chopped broccoli, carrots, pepper and nutmeg. Cover and simmer until the vegetables soften.
- Cut a slice about half a centimeter thick from the top of the bread. Remove the soft part from the center of the bread, leaving about an inch and a half around the edges and bottom.
- Fry the bacon in a pan.
- Remove the soup from the heat and strain it, then add some of the vegetables back in and stir. Return to low heat and stir in the grated cheese (a handful at a time), waiting for the cheese to melt before adding another handful.
- Stir in the hot sauce and add salt and pepper if necessary. Pour the soup into bread bowls and sprinkle with chopped cheese and add hot sauce.
