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
Heat the fat in a saucepan. Sauté onion and garlic until transparent. Add broccoli and cook with
Deglaze 3/4 l water. Bring to the boil and stir in the stock. Simmer at medium heat for about 10 minutes
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
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.
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