Cold broccoli soup or delicious cream?
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ingredients
400 g finely steamed chilled broccoli 150 g zucchini 1 clove garlic 200 g ricotta cheese or soft cottage cheese to taste sea salt, olive oil and black ground pepper
progress
In summer, everyone wants to cool down. Some foods have a cooling effect without having to serve them chilled. I count cottage cheese, coconut, sour milks, Vegetable Recipes like watermelon or cucumbers, borage, even quac. We made borage soup last time, and you can find the recipe for that on this page as well.
This soup doesn’t use all the ingredients raw; instead, I based it on the already steamed broccoli I had left in the fridge from the day before. You know that broccoli florets, once cooked/steamed, either need to be refrigerated or not heated anymore. They will fall apart into mush. Well, I took advantage of this effect and mashed them the next day. Cold broccoli and ricotta just brought in from the store. Their temperatures combined and balanced.
The result was a delicious and well thick cream. Otherwise, if you’d like to use the cold broccoli in other ways, stir it into the finished soup or into the sweet potato purée. I can’t stand the taste of baked broccoli with cheese, and I would strongly implore restaurants not to pass this dish off as nutritious or healthy vegetarian. In my opinion, overcooked broccoli, or broiled with another ingredient is the worst food and I’m not surprised we have a phobia of it from various eateries J
The soup is simple and if you go to prepare the ingredients for it, steam the broccoli and let it cool. Prepare only as much as you will eat at the sitting, it won’t be good the next day.
1.
Mix the ingredients until smooth and creamy. You can also add a piece of celery to the zucchini. Or spinach leaves. Garnish with broccoli florets on the plate.
2.
TIP: a great addition to the ingredient list would be bear garlic. If you use it, you can leave the garlic clove out of the recipe.
