Summary

Ingredients

• 500 g broccoli
• 150 g carrot (s), cleaned, finely pounded
• 100 g leek, cleaned, finely chopped
• 100 g shallot (s), finely diced
• 2 cloves garlic, finely diced
• 20 g butter
• 450 ml vegetable stock, homemade, see instructions
• 150 ml whipped cream
• 1 teaspoon, leveled nutmeg, grated
• 0.5 teaspoon ½ pepper, white
• salt
• 0.5 ½ bunch parsley, finely chopped

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Instructions

1. Wash the broccoli, wipe dry and separate the florets from the stalk. Peel the woody peel from the stalk and discard the peel. Blanch the florets in a little boiling unsalted water for approx. 3 minutes, then rinse in cold water, drain and park for a short time.
2. In the hot broth, boil the stem parts until soft, then transfer them to a blender jar with a slotted spoon and set aside.
3. Sweat the finely diced shallots and garlic cloves with the finely chopped leek in the butter until translucent. Then add the spices and add them to the blender jar.
4. Bring 450 ml stock to the boil again, season with salt, add the pinched carrots and florets, close the pot and simmer the vegetables for 10 minutes until they are firm to the bite.
5. Finely puree the mixture in the blender and stir into the soup. Before the cream soup is served, add salt to taste if necessary and carefully stir in the chopped parsley.