Broccoli cream soup with pepper cream cheese

Name: Broccoli cream soup with pepper cream cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Broccoli; 1 Onion; 500 g Potatoes; 2 TABLESPOONS Sunflower seeds; 1 TEASPOON Oil; 1 slightly heaped tablespoon vegetable stock (instant); 200 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp a few squirts of lemon juice; 1 TABLESPOON colourful peppercorns; 5-6 Stem(s) Chervil; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Broccoli
1 Onion
500 g Potatoes
2 TABLESPOONS Sunflower seeds
1 TEASPOON Oil
1 slightly heaped tablespoon vegetable stock (instant)
200 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp a few squirts of lemon juice
1 TABLESPOON colourful peppercorns
5-6 Stem(s) Chervil
7-10 Tbsp Pepper

Directions

1
Clean and wash broccoli and cut into florets. Peel and chop the stems. Peel and chop the onion. Peel, wash and chop the potatoes.
2
Roast sunflower seeds in a large pot without fat. Remove. Heat the oil in the pot. Sauté onion in it until transparent. Add whole broccoli, potatoes, 3/4 l water and stock. Bring to the boil and simmer covered for about 20 minutes.
3
After about 5 minutes, remove a few broccoli florets and set aside.
4
In the meantime stir the cream cheese until smooth. Season to taste with salt and lemon juice. Coarsely crush the peppercorns in a mortar and sprinkle on a plate. Form small cams from the cream cheese with a teaspoon and roll in the pepper.
5
Wash the chervil, shake dry and pluck the leaves. Puree the soup, season with salt and pepper. Heat the rest of the broccoli florets in the soup again. Serve the soup with sunflower seeds and chervil.
6
Add the cheese curls and let them melt.