Cream soup with broccoli

Products for 6 servings:

1 linen fresh onion, finely chopped
1 broccoli head cut into small pieces
1200 ml chicken broth
125 g butter
¾ cup of flour
1 tsp. salt
¼ t. pepper

In a pot with melted butter, finely smash chopped fresh onion and flour until it gets a slightly golden. Continuously stirring in a thin jar, add the broth, drop the broccoli and let it sprinkle at a moderate temperature of about 10-15 minutes. Once the mixture thickens, dilute with ½ cup of white champagne and continue stirring for 2-3 minutes. Finally, mix with the salt and the black pepper.

E-Book Collection : America’s Restaurant Recipes

 

Broccoli with almonds

Products for 4 servings

2 bouquets of broccoli with peeled stems and cuted flowers
125 g butter
100 g of peeled almonds
1 tablespoon freshly squeezed lemon juice
½ tsp. salt

Preparation:

Stew the broccoli for about 8 to 12 minutes. Cover them to get soften. If they are not steamed but boiled, drain and leave them for 5 minutes to cool down.

Meanwhile, melt the oil in a shallow vessel and fry the almonds for 2-3 minutes. Once the almonds get golden in color, add freshly squeezed lemon juice, salt and small bunches of broccoli. Stir carefully and serve warmly.

 
E-Book Collection : America’s Restaurant Recipes