Broccoli Cream Soup with Fresh Herbs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g broccoli
- 1 ½ tablespoon natural yogurt
- 150 ml milk
- 20 g butter
- 1 pinch (s) pepper
- 1 pinch (s) salt
- 1 pinch (s) nutmeg
- 1 pinch (s) sugar
- 0.25 ¼ bunch chives, fresh
- 0.25 ¼ bunch parsley, fresh
Print Recipe
Pin Recipe Instructions
- Wash the broccoli and remove bad spots.
- Put the washed and separated broccoli florets in a saucepan with water, cook over medium heat for about 20-25 minutes. Pass the cooked broccoli florets through a sieve. Puree the broccoli with a magic wand or in a blender.
- Now add the yogurt, milk, butter, pepper, salt and nutmeg and sugar. Puree again. Season to taste and season more or less as required.
- Finally, stir in the chives cut into rolls and the chopped parsley with a wooden spoon.
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