Broccoli soup

Ingredients for 4 servings:

• 300 g broccoli, cleaned
• 200 g floury potatoes
• ¼ liter meat broth
• ¼ liter of milk
• Salt and pepper, white
• Nutmeg, freshly grated
• 1 egg yolk
• 6 tbsp whipped cream
• ¼ liter cooking water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Clean, peel, wash, and dice the potatoes. Clean the broccoli and cut it into florets. Place the potatoes in a pot of water and cook for 10 minutes, then add the broccoli florets and cook for another 10 minutes. Drain the cooking water and reserve 1/4 l of it. Remove two broccoli florets from the pot for garnishing. Add the meat broth to the 1/4 l of cooking water and pour it back into the pot. Purée everything with a hand blender until smooth. Stir in the milk and season with salt, pepper, and nutmeg. Mix the egg yolk with the cream, stir into the soup, and heat briefly. Do not allow the soup to boil again, or the yolk will curdle. Slice the broccoli florets and add to the soup as a garnish.