Broccoli cheese cream soup

Name: Broccoli cheese cream soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 600 g Broccoli; 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 3/4 l Vegetable broth (instant); 200 g Whipped cream; 125 g Raclette cheese; 4 discs (10 g each) Breakfast bacon (Bacon)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
600 g Broccoli
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
3/4 l Vegetable broth (instant)
200 g Whipped cream
125 g Raclette cheese
4 discs (10 g each) Breakfast bacon (Bacon)

Directions

1
Peel and finely chop the onion. Clean and wash the broccoli and cut into florets. Peel broccoli stem and cut into slices. Heat the fat in a pot and fry the onion in it. Add broccoli and steam briefly.
2
Season with salt, pepper and nutmeg. Deglaze with broth and bring to the boil. Cook over medium heat for 10-15 minutes. Remove from the heat and use a skimmer to remove a few broccoli florets from the soup and set aside. Puree the soup with a blender. Add the broccoli florets and cream and stir in. Bring to the boil again. Grate the cheese finely and add it to the soup, except for a little bit for sprinkling, and melt in it while stirring. Season to taste again.
3
Add the broccoli florets and cream and stir in. Bring to the boil again. Grate the cheese finely and add it to the soup, except for a little bit for sprinkling, and melt in it while stirring. Season to taste again. Fry bacon in a pan without fat until crispy and dice finely. Arrange soup on plates and serve sprinkled with bacon and cheese