Broccoli soup with salmon strips

Ingredients for 2 servings:

• 400 g broccoli
• 2 tsp flour
• 1 tsp vegetable broth, instant
• 50 ml milk
• 100 g salmon fillet(s)
• 4 slices of toast

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the broccoli. Trim, trim, and chop the stalks. Bring salted water to a boil. Add the chopped stalks first, then the florets. Cook the broccoli for about 10 minutes, then remove with a slotted spoon. Set a few florets aside. Heat 1 tablespoon of the broccoli cooking liquid in a small saucepan, sift over the flour, and whisk to combine. Add another 300 ml of the liquid and the milk. Simmer for about 2 minutes, stirring continuously. Add the broccoli and blend with a hand blender until creamy. Season to taste with the vegetable stock. Cut the salmon into thin strips and let it simmer in the soup for 3 minutes. Serve the soup with the broccoli florets and serve with 2 slices of freshly toasted bread per serving.