Summary

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

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Instructions

1. 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.
2. 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.
3. 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.