ReceptnaptárBrokkolicremesuppe (cream of broccoli soup with almonds and cream)
Brokkolicremesuppe is one of the quick, bright green, healthy soups of German cooking. The potato gives a velvety texture, and the cream roundness. It is ready in half an hour, and the toasted almonds add a crunchy contrast.
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Method
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- Melt the butter and fry the onion and garlic for 3 minutes.
- Add the potato and broccoli and fry for 2 minutes.
- Pour in the vegetable stock, bring to the boil and cook for 12-15 minutes, until the broccoli and potato are soft.
- Blend smooth with a hand blender.
- Stir in the cream and heat through.
- Season with salt, pepper, nutmeg and lemon juice.
- Sprinkle with toasted almonds when serving.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overcook the broccoli, so the soup stays bright green.
- The potato thickens the soup naturally, so no flour is needed.
- The lemon juice at the end makes it fresh.
Frequently asked questions
Can it be frozen?
Without the cream, yes; stir in the cream when reheating.
What can enrich it?
Grated cheese, toasted bread cubes or smoked bacon.
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