Broccoli soup with garlic croutons

Name: Broccoli soup with garlic croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 500 g Broccoli; 3 TABLESPOONS butter/margarine; 2 TEASPOONS Vegetable broth (instant); 2 discs Toast; 1 Garlic clove; 3 tablespoons (75 g) Fresh cream; 7-10 Tbsp salt, white pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
500 g Broccoli
3 TABLESPOONS butter/margarine
2 TEASPOONS Vegetable broth (instant)
2 discs Toast
1 Garlic clove
3 tablespoons (75 g) Fresh cream
7-10 Tbsp salt, white pepper

Directions

1
Peel and finely chop the onion. Clean and wash the broccoli and cut into florets. Peel and dice the broccoli stems
2
Heat 2 tablespoons of fat. Sauté the onion in it. Add 3/4 l water, bring to the boil. Stir in broth. Cover the broccoli and cook for about 8 minutes. After 4 minutes lift out some florets
3
Dice the toast. Peel garlic and press it through a garlic press. Heat 1 tablespoon of fat in a frying pan. Add bread cubes and garlic and roast in it until golden brown
4
Finely puree broccoli in the broth and refine with crème fraîche. Season to taste with salt and pepper. Heat the broccoli florets in it. Arrange the soup in soup bowls and sprinkle with the croutons
5
-You can freeze the broccoli soup perfectly without the garlic croutons. It keeps for about 3 months
6
-for the croutons you can also use wholemeal or grey bread instead of toast