Broccoli Akhrot Ka Shorba (Indian Creamed broccoli garnished recipe
ingredients
400 g (14 oz) Broccoli, cut into florets
2 tbsp (40 g) 1 1/4 oz Butter
2 tbsp (24 g) Onions, chopped
1 tsp (3 g) Garlic (lasan), chopped
30 g (1 oz) Leeks, chopped
30 g (1 oz) Celery, chopped
Salt to taste
1/2 tsp (1 g) White pepper {safed mirch) powder
6 cups (1 1/2 litre) 48 oz Vegetable stock
1/2 cup (100 ml) 3 1/2 fl oz Cream
1 tbsp (15 g) Walnuts (akhrot), chopped
2 tbsp (40 g) 1 1/4 oz Butter
2 tbsp (24 g) Onions, chopped
1 tsp (3 g) Garlic (lasan), chopped
30 g (1 oz) Leeks, chopped
30 g (1 oz) Celery, chopped
Salt to taste
1/2 tsp (1 g) White pepper {safed mirch) powder
6 cups (1 1/2 litre) 48 oz Vegetable stock
1/2 cup (100 ml) 3 1/2 fl oz Cream
1 tbsp (15 g) Walnuts (akhrot), chopped
method
1. Heat the butter in a pot; add onions and garlic, saute for a minute. Add leeks, celery, and broccoli; stir-fry for a few seconds.
2. Stir in salt, white pepper, and vegetable stock. Simmer for 20 minutes until the broccoli is tender.
3. Remove the broccoli from the soup and keep aside to cool. When cool, blend to a puree. Mix the puree into the soup and strain through a muslin cloth.
4. Reheat the strained soup and stir in the cream.
5. Remove from heat, pour into soup bowls and serve hot garnished with walnuts.
2. Stir in salt, white pepper, and vegetable stock. Simmer for 20 minutes until the broccoli is tender.
3. Remove the broccoli from the soup and keep aside to cool. When cool, blend to a puree. Mix the puree into the soup and strain through a muslin cloth.
4. Reheat the strained soup and stir in the cream.
5. Remove from heat, pour into soup bowls and serve hot garnished with walnuts.
serving amount
serves: 4
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more information
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