Broccoli Cream Soup with Roasted Almonds

Summary

Ingredients

• 600 g broccoli
• 0.75 liter ¾ vegetable stock
• 0.25 liter ¼ cream
• 20 g almond (s), flakes
• 30 g butter
• salt
• pepper
• nutmeg

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Instructions

1. Clean the broccoli and separate the florets. Cut the stems into large, even pieces. Bring the vegetable stock to a boil and cook the florets, as well as the styles in it. When the florets are firm to the bite, remove some of the florets from the broth with a slotted spoon and keep them warm for decoration. Continue cooking the rest of the broccoli until tender. Purée finely with a hand blender. Fold in the cream and season the soup with salt, pepper and nutmeg. Heat the butter well in a pan, add the flaked almonds and roast in the butter until golden brown.
2. Now the soup can be served. As a decoration we use the warm broccoli florets over which we sprinkle a few toasted almond flakes.
3. Instead of fresh broccoli, you can also use frozen broccoli.