Summary

Ingredients

• 600 g broccoli, frozen, thawed
• 2 tablespoon butter
• 1 medium onion (s), finely chopped
• 2 cloves garlic
• 0.75 liter ¾ meat broth, (from extract)
• 200 g cream
• salt and pepper
• 1 teaspoon oregano, fresh or /2 dried
• 3 tablespoon pine nuts

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Instructions

1. Roughly cut the broccoli. Put some nice little florets aside. Heat half of the butter in a stock pot, sauté the broccoli and onion cubes for 5 minutes. Peel and squeeze the garlic. Pour in the meat stock and cream and bring to the boil. Cover and simmer for 15 minutes. Finely puree the soup with a hand blender and season with salt, pepper and oregano. Toast the pine nuts in the remaining butter until golden brown. Add the retained broccoli florets to the soup. Pour the soup into cups or plates and sprinkle with the pine nuts.
2. Tip: You can also replace the broccoli with cauliflower or romanesco and the pine nuts with sesame seeds.