Peel and finely chop the onion. Clean and wash the broccoli and cut into florets. Peel and dice the broccoli stems
Heat 2 tablespoons of fat. Sauté the onion in it. Add 3/4 l water, bring to the boil. Stir in broth. Cover the broccoli and cook for about 8 minutes. After 4 minutes lift out some florets
Dice the toast. Peel garlic and press it through a garlic press. Heat 1 tablespoon of fat in a frying pan. Add bread cubes and garlic and roast in it until golden brown
Finely puree broccoli in the broth and refine with crème fraîche. Season to taste with salt and pepper. Heat the broccoli florets in it. Arrange the soup in soup bowls and sprinkle with the croutons
-You can freeze the broccoli soup perfectly without the garlic croutons. It keeps for about 3 months
-for the croutons you can also use wholemeal or grey bread instead of toast