Fine broccoli cream soup

Name: Fine broccoli cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Broccoli; 3 medium-sized onions; 1 Garlic clove; 30 g Butter or margarine; 7-10 Tbsp Salt; 250 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 discs Toast

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Broccoli
3 medium-sized onions
1 Garlic clove
30 g Butter or margarine
7-10 Tbsp Salt
250 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 discs Toast

Directions

1
Wash and clean the broccoli and cut into florets. Dice the stalk roughly. Peel onions and garlic, dice finely and fry in hot fat until translucent. Add broccoli and deglaze with 3/4 litre water. Boil up and season with salt. Cook over medium heat for about 8 minutes.
2
Remove a few florets. Puree the rest of the broccoli in the cooking liquid with a blender. Stir in 200 g cream and season soup with pepper and nutmeg. Beat the rest of the cream until semi-stiff. Arrange soup in cups, garnish with whipped cream and remaining broccoli florets. Roast the toast, cut out small circles as desired and serve with the soup