John Myers
Ingredients for 4 servings:
- 500 g broccoli
- 500 g potatoes
- 1 onion(s)
- 1 tbsp oil, neutral
- 1 ½ liters of chicken broth
- 1 cup of cream
- 1 lemon(s), the juice
- ½ bunch chives
- Salt
- Nutmeg, grated
- Cayenne pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
refreshing cold drink for hot days
Peel the potatoes and dice them into large cubes, dice the onion. Trim the broccoli, remove the florets, peel the stalks, and chop them into large pieces. Sauté the diced onions in oil until translucent, add the potatoes and broccoli stalks, top up with the chicken stock, and cook the vegetables for 20-30 minutes until tender. After 10 minutes, add the broccoli florets. When everything is tender, puree the soup and add the lemon juice. Stir in the cream and season with salt, nutmeg, and cayenne pepper. Let the soup cool and refrigerate. Before serving, finely chop the chives and sprinkle them on top of the cold soup.
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