Broccoli cream soup with tortellini and pine nuts

Name: Broccoli cream soup with tortellini and pine nuts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 600 g (450 g net) Broccoli; 1 Pot of basil; 60 g Pine nuts; 1 TABLESPOON Butter; 1 glass (400 ml) Vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g smoked streaky bacon in the piece; 150 g Whipped cream; 1/2 package (250 g) Tortellini e.g. with spinach, cheese or meat filling (chiller cabinet); 7-10 Tbsp Basil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
600 g (450 g net) Broccoli
1 Pot of basil
60 g Pine nuts
1 TABLESPOON Butter
1 glass (400 ml) Vegetable stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g smoked streaky bacon in the piece
150 g Whipped cream
1/2 package (250 g) Tortellini e.g. with spinach, cheese or meat filling (chiller cabinet)
7-10 Tbsp Basil

Directions

1
Peel and chop the onion. Clean and wash the broccoli and cut into small florets. Wash basil, shake dry, chop. Roast pine nuts in a pot without fat, take out 2 tablespoons of pine nuts. Melt butter in the pot, sauté onion and broccoli in it.
2
Deglaze with stock and 1/4 litre of water, season with salt, pepper and nutmeg and boil for 3 minutes until bubbly. Scoop out a skimmer of broccoli florets. Add bacon to the rest of the soup and simmer with lid on for another 10 minutes. Take the bacon out again and use it for other purposes. Add basil and puree the soup. Refine with cream and season again with salt, pepper and nutmeg. Warm the remaining broccoli florets in the soup. Cook the tortellini in salted water for 2 minutes, drain. Add tortellini and soup in portions.
3
Refine with cream and season again with salt, pepper and nutmeg. Warm the remaining broccoli florets in the soup. Cook the tortellini in salted water for 2 minutes, drain. Add tortellini and soup in portions. Sprinkle with pine nuts. Serve garnished with basil