Broccoli Cream Soup with Roasted Almonds

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

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
Broccoli Cream Soup with Roasted Almonds
Broccoli Cream Soup with Roasted Almonds

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.

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