Cream of broccoli soup with tortellini

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3.5 8
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Onion
  • 500 g Broccoli
  • 1-2 TABLESPOONS butter/margarine
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 1/4 l Milk
  • 2-3 TEASPOONS Vegetable broth
  • 250 g Tortellini with meat filling (refrigerated shelf)
  • 2 TABLESPOONS Fresh cream
  • 7-10 Tbsp Chervil or parsley

Directions

  1. 1

    Peel and finely chop the onion. Clean and wash the broccoli and divide into small florets. Peel and finely dice the stems.

  2. 2

    Heat the fat in a saucepan. Sauté onion in it until transparent. Steam the whole broccoli briefly. Season with salt and pepper. Add 1/2 l water and milk and stir in the broth. Bring to the boil, cover and simmer for 5-6 minutes.

  3. 3

    Cook the tortellini in boiling salted water for about 2 minutes. Drain and let drain well.

  4. 4

    Remove about 2/3 of the broccoli florets with a skimmer. Finely puree the rest in the soup with a hand blender. Stir in crème fraiche. Season soup with salt, pepper and nutmeg. Divide the remaining broccoli into even smaller florets.

  5. 5

    Heat the tortellini in the soup. Garnish with chervil.

Nutrition Facts

KCAL
240 kcal
CARBS
25 g
FATS
10 g
PROTEINS
11 g