Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 50 g butter
- 2 tablespoon flour
- 1 ¼ liter vegetable broth, cold, light
- 400 g broccoli, (florets)
- 200 g carrot (s), peeled and rated
- some salt and pepper, whiter
- some nutmeg, if you like
- 1 dl cream
Print Recipe
Pin Recipe Instructions
- Heat the butter in a pan, add the flour and sauté a little (should stay light). Deglaze with the cold vegetable stock and bring to the boil while stirring with a whisk.
- Add the broccoli and carrots, then let them cook gently for at least 30 minutes.
- When the vegetables are soft, add the cream and puree everything very well with the hand blender.
- Season to taste with salt and pepper, add a little nutmeg if you like.
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