2 cups of leftover cooked flower sprouts
3 cups of chicken broth
3 tablespoons of butter or margarine
1 medium onion, peeled and chopped
2 tablespoons of all-purpose flour
Salt and white pepper to taste
Shredded cheese
Toasted centeio or white bread cubes
2 cups of leftover cooked flower sprouts
3 cups of chicken broth
3 tablespoons of butter or margarine
1 medium onion, peeled and chopped
2 tablespoons of all-purpose flour
Salt and white pepper to taste
Shredded cheese
Toasted centeio or white bread cubes
Place the flower sprouts in a blender, add a little chicken broth, and blend until smooth
Melt the butter or margarine in a pan, add the onion, and fry until golden brown
Add the flour and let it cook for a minute
Add the flower sprout puree and the remaining chicken broth
Let it simmer
Season with salt and white pepper to taste
Sprinkle shredded cheese on top and serve with toasted centeio or white bread cubes, 4 times.