Broccoli soup with cheese sandwiches
A creamy, mild broccoli soup thickened with potato, served with cheese sandwiches. Make it with cauliflower instead for cauliflower soup.
- 35 minTime
- 24 minHands-on
- 4Portions
- ≈ 28 krper portion
- 580kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 1 tbspButter, for the soup
- 300 gPotato
- 2Broccoli, with stalks
- ≈ 1 lWater
- 2 cubesVegetable stock
- 2 dlCooking cream
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread
- 2 tbspButter, for the sandwiches
- 100 gHard cheese, sliced
Method
- Peel and chop the onion and garlic. Peel the potatoes and cut them into chunks. Cut the broccoli into florets, then peel and slice the stalk.
- Gently fry the onion and garlic in the butter in a large saucepan for a few minutes, until the onion is soft but not coloured.
- Add the potatoes and broccoli, pour in the water and crumble in the stock cubes. Bring to the boil.
- Simmer the soup with the lid on for about 15 minutes, until the potatoes are completely soft.
- Butter the bread and top with the cheese.
- Blend the soup until smooth with a stick blender. Stir in the cream and bring back to the boil. Season with salt and pepper.
- Serve the soup with the cheese sandwiches.
The cost is estimated from Swedish grocery prices.
