Summary

Ingredients

• 1 onion (s)
• 500 g broccoli
• 3 tablespoon butter
• 2 cubes vegetable stock
• 2 slices toast
• 1 clove garlic
• 75 g crème fraîche
• Salt and pepper, white
• water

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Instructions

1. Peel onion and chop finely. Clean and wash broccoli and cut into florets. Peel and dice the broccoli stalk. Heat 2 tablespoons of fat. Sauté the onions in it. Pour 3/4 liter of water, bring to the boil. Stir in the broth. Cover the broccoli and cook for about 8 minutes. After 4 minutes, lift out a few florets.
2. Dice the toast. Peel the garlic and cut into fine cubes. Heat 1 tablespoon of fat in a pan. Add the bread cubes and garlic and roast until golden brown.
3. Finely puree the broccoli in the broth and refine with crème fraîche. Season to taste with salt and pepper. Heat the broccoli florets in it. Arrange the soup in soup bowls and sprinkle with the croutons.
4. Great to freeze without croutons (lasts approx. 3 months) - for the croutons you can also use wholemeal or brown bread instead of toast.