Mediterranean Broccoli Soup with Pine Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g broccoli
- 2 onions)
- 2 cloves garlic)
- 1 small zucchini
- 2 tablespoon clarified butter
- 0.5 liter ½ vegetable stock
- 250 ml cream
- 2 tablespoon crème fraîche
- 1 teaspoon wild garlic, dried (if available)
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- Herbal salt, e.g., wild garlic salt or salt
- Pepper, freshly ground
- Lemon juice
- Worcester sauce
- Herbs, fresh
- 4 tablespoon pine nuts, toasted
Print Recipe
Pin Recipe Instructions
- Divide the washed broccoli into bite-sized florets. Peel and finely chop onions and garlic. Heat the clarified butter in a saucepan, sauté the onions and then the garlic. Add the broccoli florets to the onion mixture and sauté briefly. Top up with vegetable stock and simmer over a moderate heat for about 10 minutes.
- Clean, wash, halve the zucchini, cut into thin slices, add to the soup and cook briefly. Mix the cream with creme fraiche, mix with wild garlic, basil and oregano and pour on.
- Season the soup with salt, pepper, lemon juice and Worcestershire sauce. Wash, chop and mix in the chopped herbs. After serving, sprinkle the soup with roasted pine nuts.
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