Broccoli cream soup with garlic croutons

Name: Broccoli cream soup with garlic croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 2 TEASPOONS Vegetable broth (instant); 2 discs Toast; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 20 g Butter or margarine

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Broccoli
2 TEASPOONS Vegetable broth (instant)
2 discs Toast
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp white pepper
20 g Butter or margarine

Directions

1
Clean and wash broccoli and cut into florets. Dice broccoli stems. Bring 3/4 litres of water and broth to the boil, add broccoli and cook covered for about 10 minutes. After half of the cooking time, remove some florets with a skimmer. Dice toast, peel garlic and press it through a garlic press.
2
Finely puree broccoli in the cooking liquid. Pour back into the pot and season with salt and pepper. Put the broccoli florets aside back into the soup and warm them up. Melt the fat in a pan, add the bread cubes and garlic and fry until golden brown. Arrange the soup in soup bowls and serve sprinkled with garlic croutons