Broccoli cream soup

Name: Broccoli cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Broccoli; 1 Onion; 2 TABLESPOONS Oil; 1 l Vegetable broth (instant); 3 fine veal sausages (à approx. 100 g); 2 discs (70 g each) Wholemeal bread; 15 g Butter or margarine; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Broccoli
1 Onion
2 TABLESPOONS Oil
1 l Vegetable broth (instant)
3 fine veal sausages (à approx. 100 g)
2 discs (70 g each) Wholemeal bread
15 g Butter or margarine
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Clean and wash the broccoli and cut off the florets. Peel and chop the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Add broccoli, deglaze with broth and cook for about 13 minutes.
2
In the meantime press the sausage meat out of the skin as a dumpling. Heat the remaining oil in a pan and fry the dumplings for about 5 minutes, turning them over. Cut bread into cubes. Take the dumplings out of the pan and put them aside.
3
Add fat to the pan. Add bread cubes and roast for about 2 minutes while turning. Remove 1/4 of the broccoli florets from the stock, puree the remaining broccoli in the stock. Add the bread dumplings. Add cream, bring to the boil, season to taste with salt, pepper and nutmeg.
4
Add broccoli florets to the soup. Serve the soup with the wholemeal croutons and sprinkle with chopped parsley as desired.