Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 50 g shallot (s)
- 30 g butter
- 300 g broccoli
- 400 ml broth
- 300 ml cream
- 50 g sour cream
- salt
- nutmeg
- 4 prawns
- 3 slices toast
- 1 shallot (s)
- 1 clove garlic
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Clean the broccoli and cut the florets off the stalk.
- Peel and chop shallots and fry in butter until golden.
- Add the broccoli and fill up with the stock. Cook for about 15 minutes until they are soft.
- Add the cream and sour cream, bring to the boil and puree in the mixer. Season with salt and nutmeg.
- Cut the toast into cubes of the same size and fry together in a pan with the butter, garlic and shallot until golden. Drain on kitchen paper and season with salt.
- If necessary, clean the prawns and remove the intestines. Fry in a pan with a little oil and cook. Season with salt and pepper.
- Divide the soup and prawns in 4 soup plates or cups and sprinkle with bread cubes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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