Broccoli soup with crispy Zottarella
Ingredients for
people
1
onion
1
garlic clove
300
g
broccoli
6
tbsp. vegetable oil
600
ml
vegetable broth
200
ml
cream
Salt, pepper
Sugar
1
package (125 g) of Zottarella Ball Classic
5
slices of whole wheat bread, one day old
2
eggs
Wheat flour for rolling in
Preparation time
around 35 Minutes
Categories
Salads & Soups
- Peel and dice the onion and garlic. Wash and clean the broccoli and separate in little florets.
- Sweat the onion and garlic in a pot with 2 tbsp. of hot oil. Add broccoli and sweat together. Pour in the vegetable broth, bring to a boil and cook at medium temperature for about 10 min. until tender. Remove a few florets and put aside to be placed in the soup later. Add cream to the soup, purée and press through a sieve if needed. Season with salt, pepper and sugar.
- Drain the Zottarella Ball and cut into 8 slices. Crumble the bread into fine breadcrumbs. Whisk the egg. Roll the balls in flour, then dip them in the egg and finally roll them in the breadcrumbs. Repeat this step.
- Heat the remaining oil in a non-stick pan. Fry the slices on both sides in the pan for about 6 min. until golden brown.
- In the meantime, reheat the soup again and place the broccoli florets inside. Serve with the crispy Zottarella slices.