Broccoli and Potato Puree

Name: Broccoli and Potato Puree
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/3 Broccoli; 80g onion; 80g potato; 15g butter; 1 tbsp Flour; 300ml milk; 1 Flake cheese; 30g Mozzarella cheese; Some salt; 1/2 tsp Black pepper

by Ning wheat 96

4.8 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

2

The creamy thick soup, with mozzarella cheese added, will taste a bit brushed, and the color is also a small fresh light green. It can be drunk alone, preferably with toasted crispy toast, which is great for breakfast or brunch. Especially loved by children.

Broccoli and Potato Puree

1. Cut broccoli into small flowers, add some salt to blanch in boiling water for a few minutes, remove and drain.

2. Cut potatoes and onions into thin strips.

3. Put the butter in the wok to melt.

4. Add flour and fry on low heat until the flour turns dark brown.

5. Add onions and potatoes and continue to stir-fry on low heat, then turn off the heat.

6. Add the fried potatoes and onions to the cooking cup, add broccoli, and then add milk to make a slurry.

7. Put it in a pot and boil.

8. Add the cheese and cook until the cheese melts.

9. Season with salt and black pepper at the end.

Tips:
To fry flour and potatoes and onions, it is best to choose a thicker pot, sauté the flour into a dark brown on a low heat, and fry the potatoes until cooked. The thick soup produced in this way will taste more fragrant.