Broccoli and horseradish cream soup

Ingredients for 2 servings:

• 500 g broccoli
• 200 g cream cheese with horseradish
• ½ cup Italian herbs, frozen
• 1 cube of stock, fat
• 1 tbsp honey
• some lemon juice
• n. B. water
• 2 potatoes

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the broccoli, trim the stalks, and place it in a pot with the peeled, diced potatoes, just enough water to cover. Add the herbs and stock cube and simmer for about 5 minutes. Puree the contents of the pot, then add the cream cheese, honey, and lemon juice. The soup should have a slightly tart flavor. Season to taste with lemon juice, salt, and pepper. To serve, add a small dollop of cream cheese to the soup. If the soup isn’t thick enough, add a little more starch if needed.