Broccoli Cappuccino A lovely green and delicious, the taste of this beverage will linger on and on. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 10 Jun 2016 in Recipes Course New Update Main Ingredients Broccoli, Vegetable stock Cuisine Fusion Course Beverages Prep Time 0-5 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Broccoli Cappuccino 1 medium Broccoli separated into florets 2 cups Vegetable stock 3 tablespoons Butter 1 tablespoon Refined flour (maida) 4 cups Milk to taste Salt Crushed black peppercorns 1 teaspoon + for sprinkling Method Heat vegetable stock in a deep-nonstick pan. Add broccoli florets, mix well and cook on low heat for 4-5 minutes. Heat 2 tablespoons butter in another non-stick pan. Add refined flour and mix well. Saute for 2 minutes. Add 3 cups milk and stir continuously so that there are no lumps formed. Add salt and 1 teaspoon crushed peppercorns, mix and simmer for 4-5 minutes. Once the broccoli is cooked, switch off heat, strain the broccoli florets and put into a mixer jar. Add a little of the stockand grind to a fine puree. Strain the pureeand into the white sauce, mix well and cook for 2-3 minutes. Heat remaining milk in another deep non-stick pan. Add remaining butter and bring it to a boil. Take the pan off the heat and blend with a hand blender to create foam. Pour broccoli soup into teacups, top with foam and sprinkle crushed peppercorns on top. Serve immediately. #Broccoli #Butter #Crushed black peppercorns #Milk #Refined flour (maida) #Salt #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article