Broccoli cream soup with cream cheese curls

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the broccoli, cut off the florets and peel the lower part of the stem. Cut the stalk into small pieces. Peel and chop the onion and potato. Heat butter in a pot. Sauté potato, onion and broccoli stalk for 2-3 minutes, then add milk and broth and simmer for 20-25 minutes.

2. 2

   Cut 1/3 of the broccoli into small florets and blanch in boiling salted water for about 2 minutes, then rinse with cold water. Cut 2/3 of the broccoli florets into small florets and add to the soup about 10 minutes before the end of cooking. In the meantime, stir cream cheese and garlic until smooth and season to taste with salt and lemon juice. Put half of the pepper on a plate. Use a hot teaspoon to cut out small cams from the cream cheese and place them on the pepper. Sprinkle with the remaining pepper and chill. Wash the chervil, dab dry and remove the leaves from 2 stems and put aside for garnishing. Finely chop the remaining chervil and add to the soup. Roast sunflower seeds in a pan without fat. Season soup with salt and nutmeg and puree.

3. 3

   Sprinkle with the remaining pepper and chill. Wash the chervil, dab dry and remove the leaves from 2 stems and put aside for garnishing. Finely chop the remaining chervil and add to the soup. Roast sunflower seeds in a pan without fat. Season soup with salt and nutmeg and puree. Arrange soup in bowls, sprinkle with chervil, sunflower seeds and broccoli florets. Place one cam in the middle, add the remaining cams

Nutrition Facts

KCAL
240 kcal

CARBS
14 g

FATS
15 g

PROTEINS
10 g