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Potato and Broccoli BisquePotato and Broccoli Bisque

Chef

:Vicky Ratnani

Recipe Servings

:2

Recipe Cook Time

:40 Minutes
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A rich, heavy and hearty potato and broccoli bisque with milk, cream and butter.

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Ingredients

  • 50 ml olive oil

    1 1/2 onion, chopped

    2 bay leaves

    1 stalk leek, chopped

    1 stalk celery

    3 cloves garlic, minced

    1 potato, diced

    1 broccoli stalk, chopped

    50-60 ml white wine

    1 liter vegetable stock

    2 Tbsp cream

    1 Tbsp butter

    100 ml milk

    Pepper

    Salt

    Broccoli puree (The florets are blanched and pureed with ice cubes)

    Spring onion greens, to garnish

Method

In a pan add olive oil and saute onions with bay leaf.

Add the leeks, celery, garlic, potato and broccoli stalk. Saute.

Add wine and let it reduce for 2-3 minutes.

Add the vegetable stock. Boil for 5-7 minutes,

Add cream, butter and milk.

Season with pepper and salt.

Let it cool and then transfer it into a blender and give it a good whiz.

Mix in the broccoli floret puree. Mix well.

Pour the soup in a bowl. Garnish with spring onions and serve hot.

Key Ingredients: Potatoes, Olive Oil, Onion, Salt, Garlic, Black Pepper, Spring Onion, Bay Leaf, Leek, Celery, Cloves, Broccoli, White Wine, Cream, Milk, Butter


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