Creamy broccoli soup

Name: Creamy broccoli soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Broccoli; 1 medium onion; 1 small clove of garlic; 1 TABLESPOON butter/margarine; 3 TSP Vegetable broth (instant); 5 TABLESPOONS + 100 g whipped cream; 7-10 Tbsp salt, white pepper; 7-10 Tbsp grated nutmeg; 4 discs Toast

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Broccoli
1 medium onion
1 small clove of garlic
1 TABLESPOON butter/margarine
3 TSP Vegetable broth (instant)
5 TABLESPOONS + 100 g whipped cream
7-10 Tbsp salt, white pepper
7-10 Tbsp grated nutmeg
4 discs Toast

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel thick stalks and dice them roughly. Peel and finely dice onion and garlic
2
Heat the fat in a saucepan. Sauté onion and garlic until transparent. Add broccoli and cook with
3
Deglaze 3/4 l water. Bring to the boil and stir in the stock. Simmer at medium heat for about 10 minutes
4
Take out some florets. Mash the rest of the broccoli in the broth with the chopping stick. Stir in 5 tablespoons of cream. Season soup with salt, pepper and nutmeg
5
Whip 100 g cream until semi-stiff. Arrange the soup, garnish with cream and broccoli florets. Roast the toast, cut out small thalers as desired and add to the soup.
6
The soup can be prepared well the day before and reheated before serving. Whip the cream fresh. Practical: double the amount and freeze half of it - it keeps for about 3 months