Broccoli cream soup with salmon

Name: Broccoli cream soup with salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Broccoli; 1 Garlic clove; 1 TABLESPOON Butter or margarine; 3 TSP Vegetable broth (instant); 2 TABLESPOONS flaked almonds; 75 g smoked salmon; 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Broccoli
1 Garlic clove
1 TABLESPOON Butter or margarine
3 TSP Vegetable broth (instant)
2 TABLESPOONS flaked almonds
75 g smoked salmon
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean and wash broccoli and cut into florets. Peel thick stems and cut into slices. Peel garlic, chop finely and fry with the broccoli stems in hot fat. Add 3/4 litres of water and vegetable stock and cook for 5 minutes.
2
Add the broccoli florets and cook for another 10 minutes. In the meantime, roast the almond flakes in a pan without fat until golden brown. Cut salmon into strips. Remove some broccoli florets from the soup.
3
Mash the rest in the stock with a chopping stick. Stir in cream and season to taste with salt, pepper and nutmeg. Distribute on preheated plates. Add salmon strips and remaining broccoli and serve sprinkled with almond flakes.