Broccoli soup with cheese crostini

You will need
  • For four servings:
  • - 3 cups broccoli;
  • - 900 ml of vegetable broth;
  • - 2 onions;
  • - 2 French baguette;
  • - 200 g brie cheese;
  • - 5 cloves of garlic;
  • - 6 tbsp. spoons of olive oil;
  • - 4 tbsp. spoons of cream;
  • - 2 tbsp. tablespoons chopped parsley;
  • - black pepper, salt.
Heat the grill. Pour a tablespoon of olive oil into the pan, heat it. Fry the onion in a skillet for three minutes.
Pour broth into the pan, add broccoli, put it on the stove, bring to a boil, reduce the heat, cook for 6 minutes, the cabbage should become softer, but keep the bright color.
Now cook crostyini with brie. Cut the baguette into thin slices diagonally, put on a baking sheet. Slightly grease them with olive oil, add spices to taste. Fry until golden brown on both sides, remove from heat. Rub with garlic, top with slices of cheese, sprinkle with ground pepper.Place the crostini under the grill - the cheese should bubble up.
Pour the soup into a blender, add seasoning, whisk until a homogeneous mixture. Add cream to taste (you can do without them). Sprinkle the soup with chopped fresh parsley, pour over the soup plates.
Put the cheese crostini on the pie plates, serve along with the hot soup.

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