Summary

Ingredients

• 750 g broccoli, frozen
• 200 g cream
• 2 tablespoon flour
• 1 tablespoon butter
• 1 clove garlic
• 3 liters vegetable stock
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cook the broccoli in the vegetable stock for 10 - 12 minutes until soft.
2. Melt the butter in a second saucepan and add the flour while stirring vigorously. Then deglaze the roux with the cream and press in the garlic clove. Add the cooked broccoli with a skimmer. Also add 150 ml of the vegetable stock.
3. Puree until smooth with a blender and season with salt and pepper.
4. Whole wheat pasta goes well with it.