Broccoli cream soup with fried potatoes and caramelized onions

Ingredients for 4 servings:

• 1 head of broccoli
• 5 m.-sized potatoes
• 1 m.-large onion(s), red
• 2 cloves garlic
• 2 pinches of salt
• 1 tsp, leveled cane sugar
• 1 dashes lemon juice
• 1 pinch(s) of ground pepper, if required
• ½ cup of sweet cream (125 ml)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quick – appetizing – substantial

First, cut the broccoli into smaller florets and wash them. Blanch them in half a liter of water, but do not overcook them to preserve the color and vitamins. Season with salt, a pinch of pepper if desired, and a dash of lemon juice. Add the cream and purée everything finely with a hand blender. You can also leave smaller pieces of broccoli in. Pre-cook the potatoes with their skins on, then peel and cut into small cubes. Fry them in hot olive oil until crispy and season with salt. Just before serving, stir in the chopped garlic and fry briefly. Just before serving, add the potatoes to the soup-filled bowls. Sauté the red onions, cut into half rings, in oil in a second small pan and caramelize with a little cane sugar. Place them on top of the prepared soup in small portions. Variation: Fry 2-3 shrimp (tails) per portion and garnish them on top of the cream of soup.