Broccoli cream soup

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 600 g Broccoli
  • 1 Onion
  • 2 TABLESPOONS Oil
  • 1 l Vegetable broth (instant)
  • 3 fine veal sausages (à approx. 100 g)
  • 2 discs (70 g each) Wholemeal bread
  • 15 g Butter or margarine
  • 100 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Clean and wash the broccoli and cut off the florets. Peel and chop the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Add broccoli, deglaze with broth and cook for about 13 minutes.

  2. 2

    In the meantime press the sausage meat out of the skin as a dumpling. Heat the remaining oil in a pan and fry the dumplings for about 5 minutes, turning them over. Cut bread into cubes. Take the dumplings out of the pan and put them aside.

  3. 3

    Add fat to the pan. Add bread cubes and roast for about 2 minutes while turning. Remove 1/4 of the broccoli florets from the stock, puree the remaining broccoli in the stock. Add the bread dumplings. Add cream, bring to the boil, season to taste with salt, pepper and nutmeg.

  4. 4

    Add broccoli florets to the soup. Serve the soup with the wholemeal croutons and sprinkle with chopped parsley as desired.

Nutrition Facts

KCAL
470 kcal
CARBS
18 g
FATS
37 g
PROTEINS
15 g

Categories & Tags

AppetizerMain dishSoups