Summary

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

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Instructions

1. Clean the broccoli and cut the florets off the stalk.
2. Peel and chop shallots and fry in butter until golden.
3. Add the broccoli and fill up with the stock. Cook for about 15 minutes until they are soft.
4. Add the cream and sour cream, bring to the boil and puree in the mixer. Season with salt and nutmeg.
5. 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.
6. If necessary, clean the prawns and remove the intestines. Fry in a pan with a little oil and cook. Season with salt and pepper.
7. Divide the soup and prawns in 4 soup plates or cups and sprinkle with bread cubes.