Creamy broccoli soup

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3.5 20
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 500 g Broccoli
  • 1 medium onion
  • 1 small clove of garlic
  • 1 TABLESPOON butter/margarine
  • 3 TSP Vegetable broth (instant)
  • 5 TABLESPOONS + 100 g whipped cream
  • 7-10 Tbsp salt, white pepper
  • 7-10 Tbsp grated nutmeg
  • 4 discs Toast

Directions

  1. 1

    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

  2. 2

    Heat the fat in a saucepan. Sauté onion and garlic until transparent. Add broccoli and cook with

  3. 3

    Deglaze 3/4 l water. Bring to the boil and stir in the stock. Simmer at medium heat for about 10 minutes

  4. 4

    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

  5. 5

    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.

  6. 6

    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

Nutrition Facts

KCAL
260 kcal
CARBS
18 g
FATS
17 g
PROTEINS
6 g

Categories & Tags

AppetizerMain dishSoups