Broccoli cream soup with roasted tortelloni

Name: Broccoli cream soup with roasted tortelloni
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 g Broccoli; 1 TABLESPOON Butter; 3/4 l Vegetable broth (instant); 1 TABLESPOON Oil; 250 g Tortellini with meat filling (refrigerated shelf); 1/4 l Buttermilk; 1 TABLESPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chervil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

750 g Broccoli
1 TABLESPOON Butter
3/4 l Vegetable broth (instant)
1 TABLESPOON Oil
250 g Tortellini with meat filling (refrigerated shelf)
1/4 l Buttermilk
1 TABLESPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chervil

Directions

1
Clean broccoli, wash it, cut it into florets. Peel the stalk and dice finely. Melt butter in a pot. Sauté broccoli in it. Add broth, bring to the boil and simmer for about 8 minutes.
2
Take out 2 florets and put them aside. Heat the oil in a pan and fry the tortellini for about 3 minutes. Add 100 ml water and simmer for 1 minute. Mix buttermilk with starch.
3
Puree the soup and bring to the boil again. Add buttermilk while stirring. Season to taste with salt and pepper. Divide broccoli florets into smaller florets. Pour tortellini into the soup, add broccoli florets and arrange in bowls.
4
Garnish with chervil.