Broccoli Soup

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g broccoli, cleaned
  • 200 g potato (s), floury boilin
  • 0.25 liter ¼ meat broth
  • 0.25 liter ¼ milk
  • a bit salt
  • some pepper, whiter
  • some nutmeg, freshly grated
  • 1 egg yolk
  • 6 tablespoon whipped cream
  • 0.25 liter ¼ water (cooking water)
Broccoli Soup
Broccoli Soup

Instructions

  1. Clean, peel, wash and dice the potatoes. Clean the broccoli and cut into florets. Put the potatoes in a saucepan with water and cook for 10 minutes, then add the broccoli florets and cook for another 10 minutes. Pour off the cooking water and collect 1/4 l of it. Take two broccoli florets out of the pot to garnish.
  2. Add the meat stock to the 1/4 l of the cooking water and pour back into the pot. Puree everything finely with the blender. Stir in the milk and season with salt, pepper and nutmeg. Mix the egg yolks with the cream, stir into the soup and heat briefly. The soup must no longer boil, otherwise the egg yolks will flocculate.
  3. Cut the broccoli florets into slices and add to the soup as a garnish.

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