Summary

Ingredients

• 400 g broccoli
• 2 teaspoons flour
• 1 teaspoon vegetable stock, instant
• 50 ml milk
• 100 g salmon fillet (s)
• 4 slices toast

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Instructions

1. Wash the broccoli. Cut, clean and chop stems. Bring salt water to a boil. First add the chopped stems, then the florets. Cook the broccoli for about 10 minutes and then lift it out with a sieve spoon. Set aside a few florets.
2. Heat 1 tablespoon of broccoli sauce in a small saucepan, sift the flour over it and whisk. Pour in another 300 ml of the stock and the milk. Simmer for about 2 minutes while stirring.
3. Add the broccoli and mix with the hand blender to make a creamy soup. Season to taste with the vegetable stock.
4. Cut the salmon into thin strips and let them steep in the soup for 3 minutes. Serve the soup with the broccoli florets and serve 2 slices of freshly toasted bread per serving.