Broccoli and cheese soup

Ingredients for 4 servings:

• 700 g broccoli
• 100 g butter
• 1 tbsp curry powder
• 1 onion(s)
• 1 ½ liters vegetable broth, hot
• 4 potatoes
• 4 carrots
• 1 cup milk
• 2 tbsp crème fraîche
• 350 g cheese (old Gouda)
• Cayenne pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the broccoli, divide it into florets, and wash it. Slice the stalks. Peel and finely chop the onion. Wash, peel, and slice the carrots. Peel and dice the potatoes. Melt the butter in a saucepan and sauté the onion and curry powder for about 5 minutes. Then add the potatoes, broccoli stalks, and carrots to the pan along with the stock. Simmer for about 25 minutes. Remove half of the soup, puree it, and mix it back in with the other half. Return the soup to the heat and add the broccoli florets, milk, and crème fraîche. Simmer uncovered until the broccoli florets are al dente. Grate the cheese, add it to the soup, and let it melt. Serve sprinkled with a little cayenne pepper.