Polish Broccoli Soup With Cheese balls
A recipe for a great Polish broccoli soup that once you have you will want to have again.
A delicious soup. Make it with or without the herbs.
The cheese balls take a little time. But they do add a bit to the experience.
If you do not have time, serve it plain, with croutons or bacon.
Break a large head of broccoli down into small pieces and boil it in about a quart of chicken bullion.
When tender, separate out enough pieces to be able to add to each bowl as a garnish. See how it is done in the picture at top left.
Drain out about 1/2 the bullion. But save it. You will add it back to adjust the thickness of your final soup.
Blend the remaining broccoli with about 150 ml of 18% cream and 1/2 teaspoon of lemon rind. Add salt and pepper to taste.
Now add the extra bullion to make the soup as thick or as thin as you wish.
For the cheese balls, mix a pound of white cheese, a teaspoon of very finely chopped chives, an egg and 3 teaspoons of flour.
Form into balls and boil for about 3 minutes.
You can make the cheese balls ahead of time and heat them just before serving the soup.
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