Summary

Ingredients

• g 1,500 broccoli
• 5 shallot (s)
• 2 cloves garlic
• 200 g pistachios
• 1 liter vegetable stock
• 400 ml coconut milk
• 2 cups crème fraîche, approx. 400 g
• some olive oil
• salt and pepper
• curry
• sugar
• some white wine vinegar
• Chilli flakes

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Instructions

1. Finely chop the shallots and garlic. Peel the pistachios and roughly chop them with a knife, hand blender or blender.
2. Heat olive oil in a large pan and sweat the onions and garlic in it until they get a little color. Add the pistachios to the pan and roast. Clean the broccoli and cut into small florets. Add to the pan and simmer for about 2 minutes.
3. Bring the vegetable stock to a boil. Pour the vegetable mix from the pan into the broth and simmer for about 7 minutes. Possibly set aside a few broccoli florets for serving. Add the coconut milk and bring to the boil. Finely puree the vegetables with the hand blender. Stir in the crème fraîche. Season the soup with salt, pepper, curry, white wine vinegar and a little sugar. If you like it spicy, you can add a few chilli flakes.
4. Serve the soup hot. The soup tastes very good with a dollop of ricotta and a few roasted pine nuts. Goes well with onion baguette or ciabatta.