Summary

Ingredients

• 1 kg broccoli, florets
• 750 ml vegetable stock
• 2 slices white bread
• 3 tablespoon butter
• salt and pepper
• nutmeg
• Creme fraiche Cheese

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Instructions

1. Clean the broccoli florets and cook in the vegetable stock for about 10 minutes. Then puree with a hand blender and season with salt, pepper and nutmeg.
2. For the croutons, dice the bread slices and toast them together with the butter in the pan until they are golden brown.
3. Serve the warm soup with the croutons and a dollop of crème fraîche.