Broccoli cream soup

Name: Broccoli cream soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 2–3 Garlic cloves; 500 g Broccoli; 350 g Potatoes; 2 TABLESPOONS Oil; 1/2 TEASPOON Sugar; 1 l Vegetable broth; 2 discs Bread (e.g. onion bread); 20 g Butter; 4 Stem(s) Parsley; 50 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
2–3 Garlic cloves
500 g Broccoli
350 g Potatoes
2 TABLESPOONS Oil
1/2 TEASPOON Sugar
1 l Vegetable broth
2 discs Bread (e.g. onion bread)
20 g Butter
4 Stem(s) Parsley
50 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel and chop the onion and garlic. Clean, wash and cut broccoli into pieces (incl. stalk). Peel, wash and roughly dice the potatoes. Heat oil in a pot, fry onion and garlic.
2
Add the potatoes and broccoli, sauté briefly, sprinkle with sugar and deglaze with broth. Bring to the boil, cover and cook for about 20 minutes. In the meantime dice bread. Melt the butter in a pan, fry the bread cubes in it while turning, remove.
3
Wash parsley, shake dry and cut into fine strips. Remove the vegetables from the hot plate and puree them finely in the broth with a blender. Stir in cream. Season to taste with salt, pepper and nutmeg.
4
Serve sprinkled with parsley and bread cubes.