Broccoli soup with croutons

Name: Broccoli soup with croutons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 500 g Broccoli; 4 TABLESPOONS butter/margarine; 2-3 TEASPOONS Vegetable broth; 2-3 discs Toast; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 1/2 bunch Parsley; 150 g Crème fraîche or whipped cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
500 g Broccoli
4 TABLESPOONS butter/margarine
2-3 TEASPOONS Vegetable broth
2-3 discs Toast
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
1/2 bunch Parsley
150 g Crème fraîche or whipped cream

Directions

1
Peel and chop onion and garlic. Clean and wash the broccoli and cut into florets. Peel and chop thick stems.
2
Heat 2 tablespoons of fat. Sauté onion and garlic in it. Briefly sauté the broccoli. Pour in a good 3/4 l water, bring to the boil and stir in broth. Cover and cook for about 15 minutes.
3
Dice the toast. Heat 2 tablespoons of fat in a frying pan. Roast the bread cubes in it while turning them golden brown. Season with salt and take out. Wash parsley and cut into fine strips.
4
Puree the broccoli in the broth with a hand blender. Stir in crème fraiche. Season soup with salt, pepper and nutmeg. Serve with parsley and croutons.