Name: Creamy broccoli soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 500 g broccoli; 200 g potatoes; 1 pc onion; 2 cloves garlic; 30 g butter; 1000 ml vegetable broth; 150 ml cooking cream; nutmeg; salt; ground pepper

Ingredients

4portions

For the soup

500 gbroccoli

200 gpotatoes

1 pconion

2 clovesgarlic

30 gbutter

1 000 mlvegetable broth(for boiling)

150 mlcooking cream

nutmeg(to taste)

salt(to taste)

ground pepper(to taste)

Step by step process

Cooking and blending

1
Broccoli soup starts with the base. Finely chop the onion and garlic and soften them in melted butter until they release their sweetness. Add the diced potato and broccoli florets, fry briefly and pour in the hot vegetable broth.
2
Bring to a boil and cook for about 15 minutes, until the broccoli and potato are soft and easily pierced with a fork. Set a few nice florets aside in advance for garnish, so the finished soup has texture and colour in the bowl.

Cream and seasoning

3
Take the pot off the heat and blend the contents with an immersion blender until completely velvety and smooth. Stir in the cream, warm it gently, but do not boil, so it does not curdle.
4
If the cream is too thick, pour in a little more broth and warm it briefly again. Taste and season with salt, freshly ground pepper and a pinch of nutmeg, which gives the cream depth.
5
Ladle into warmed bowls, garnish with the reserved broccoli florets and a swirl of cream. Serve straight away with a toasted slice of bread or homemade croutons, which add a pleasant crunch to the smooth cream.