Broccoli cream soup

Name: Broccoli cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 500 g Broccoli; 20 g Butter or margarine; 500 ml Vegetable broth (instant); 100 g Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TABLESPOON roasted almond flakes to sprinkle

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
500 g Broccoli
20 g Butter or margarine
500 ml Vegetable broth (instant)
100 g Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 TABLESPOON roasted almond flakes to sprinkle

Directions

1
Peel and finely chop the onion. Clean and wash the broccoli and cut into florets. Peel and chop the broccoli stems. Heat the fat in a pot and fry the onion. Add broccoli and sauté briefly. Deglaze with broth and cook covered for about 15 minutes.
2
After half of the cooking time, lift out some florets with a skimmer. Puree the broccoli finely in the broth. Stir in the cream and sauce thickener and bring the soup briefly to the boil again. Season to taste with salt, pepper and sugar. Pour soup into cups. Add broccoli florets and flaked almonds