Summary

Ingredients

• 1 onion (s)
• 500 g broccoli
• 1 tablespoon butter
• 0.75 liter ¾ beef stock
• 200 g salmon, smoked
• 75 g crème fraîche
• salt and pepper
• nutmeg

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Instructions

1. Peel and dice the onions. Clean and wash broccoli, cut into florets and cut thick stalks into small pieces.
2. Heat the butter in a saucepan. Add onion cubes and sauté, then deglaze with beef stock and bring to the boil. Cook the broccoli florets and stems for about 10 minutes. After about 5 minutes, take out some broccoli florets, rinse under cold water and set aside.
3. Roast pine nuts in a pan over medium heat without fat. Cut the smoked salmon slices into strips.
4. Puree the broccoli in the beef stock, stir in the crème fraîche and bring to the boil briefly. Season the broccoli cream soup with salt, pepper and nutmeg. Serve with broccoli florets and smoked salmon strips.