Broccoli cream soup

Name: Broccoli cream soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Broccoli; 2 Onions; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON sauce thickener; 2 TABLESPOONS clotted cream

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Broccoli
2 Onions
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON sauce thickener
2 TABLESPOONS clotted cream

Directions

1
Clean and wash broccoli. Cut the stems into thin slices. Cut the florets into smaller pieces. Peel and finely chop the onions. Heat the fat in a pot.
2
Sauté the broccoli in it. Season with salt and pepper. Deglaze with 800 ml water, bring to the boil. Cook for about 10 minutes with the lid closed. Take some florets and stem slices aside. Puree the rest in the stock. Add sauce thickener, bring to the boil again and season. Refine with sour cream. Serve with retained ingredients.
3
Take some florets and stem slices aside. Puree the rest in the stock. Add sauce thickener, bring to the boil again and season. Refine with sour cream. Serve with retained ingredients. Serve with toast sticks