John Myers
Broccoli – Carrot – Soup
The perfect broccoli – carrot – soup recipe with a picture and simple step-by-step instructions.
- 300 g Fresh broccoli
- 8 Carrots
- 1 Onion
- 2 Toes Garlic
- 1 little one Chunks of Rawit – very hot little chilli
- Butter or sesame oil
- 100 ml Whipped cream or soy cream
- Salt, pepper, sugar
- 5 piece Smoked tofu
- Wild garlic and daisies
- Cut the onion and garlic into small cubes and sweat them in a little fat, also finely chop the rawit and sweat with them. Grate the carrots into sticks and add. Season with a little sugar, salt and pepper. Separate the small florets from the broccoli and set aside. Remove the stalk from the hard and strawy areas and cut into small pieces, add to the carrots. Fill up with water so that the vegetables are barely covered and let everything simmer gently for about 12 minutes.
- Finely puree the softly cooked vegetables with the blender and refine with cream, if you want, you can strain the soup through a sieve. Cut the smoked tofu into fine cubes and heat up in the soup.
- Briefly fry the broccoli florets in a little butter or sesame oil (they have to stay firm to the bite !!) and season with salt and pepper.
- Place the soup with a few broccoli florets in the preheated plates and decorate with finely chopped wild garlic and daisies. Finished.
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