Broccoli cream soup

Name: Broccoli cream soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Broccoli; 1 small onion; 1 TABLESPOON butter/margarine; 2 TEASPOONS Vegetable broth; 1 small carrot; 150 g Whipped cream; 7-10 Tbsp salt, pepper; 7-10 Tbsp Nutmeg

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Broccoli
1 small onion
1 TABLESPOON butter/margarine
2 TEASPOONS Vegetable broth
1 small carrot
150 g Whipped cream
7-10 Tbsp salt, pepper
7-10 Tbsp Nutmeg

Directions

1
Clean and wash broccoli and cut into florets. Peel and chop the thick broccoli stems. Peel and finely chop the onion
2
Heat the fat in a saucepan. Sauté the onion in it. Add a good 3/4 l water, broth and broccoli, except for a few small florets, and bring to the boil. Cover and simmer for 10-15 minutes.
3
Peel, wash and cut the carrot into very fine strips
4
Finely puree the soup with a hand blender. Add half the cream. Season to taste with salt, pepper and nutmeg. Simmer carrot strips and remaining broccoli for 3-5 minutes. Whip the rest of the cream until semi-stiff and carefully fold in