Broccoli soup

Name: Broccoli soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (212 ml; drained weight 140 g) Vegetable maize; 750 g Broccoli; 7-10 Tbsp Salt; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g Chanterelles; 1 Onion; 2 discs Toast; 1 TABLESPOON Butter or margarine

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (212 ml; drained weight 140 g) Vegetable maize
750 g Broccoli
7-10 Tbsp Salt
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g Chanterelles
1 Onion
2 discs Toast
1 TABLESPOON Butter or margarine

Directions

1
Drain the corn. Clean and wash broccoli and cut into small florets. Cut the stems into thin slices. Cook in 800 ml boiling salted water for about 10 minutes. Put some florets aside.
2
Puree the broccoli in the liquid. Add cream and corn. Bring to the boil briefly while stirring. Season to taste with salt, pepper and nutmeg. Add the broccoli florets. Clean and wash the chanterelles. Peel and finely chop the onion. Peel the toast and cut into small cubes. Heat fat, fry onion cubes and chanterelles for about 4 minutes, season with salt and pepper.
3
Clean and wash the chanterelles. Peel and finely chop the onion. Peel the toast and cut into small cubes. Heat fat, fry onion cubes and chanterelles for about 4 minutes, season with salt and pepper. Add the diced toast and fry briefly. Add to the soup and serve