Fine broccoli cream soup with carrots

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 2
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. 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. 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. 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.

Nutrition Facts

KCAL
270 kcal
CARBS
6 g
FATS
25 g
PROTEINS
4 g

Categories & Tags

AppetizerMain dishSoups