Fine broccoli cream soup with carrots

Name: Fine broccoli cream soup with carrots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Broccoli; 1 small onion; 1 TABLESPOON Oil; 250 g Whipped cream; 3/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 (approx. 120 g) Carrot; 4 TSP Fresh cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Broccoli
1 small onion
1 TABLESPOON Oil
250 g Whipped cream
3/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 (approx. 120 g) Carrot
4 TSP Fresh cream

Directions

1
Clean, wash and cut broccoli into florets. Take some of the florets aside as an insert. Peel and dice the onion. Heat the oil in a pot and fry the onion until transparent.
2
Add the broccoli and steam. Deglaze with cream and broth. Bring the soup to the boil and simmer for about 7 minutes at low heat. Season with salt, pepper and nutmeg. In the meantime peel carrots and cut into 1-2 mm thick slices.
3
Halve the slices and cut into fine strips. Puree the soup with a blender. Add carrot strips and broccoli florets. Let the soup simmer for another 3-5 minutes, season to taste. Arrange in cups and serve garnished with a dash of crème fraîche.