Broccoli and potato soup with croutons and Parmesan

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp rapeseed oil (Alba oil)
• 500 g potatoes
• 500 g broccoli
• 1,000 ml water
• 1 tbsp beef stock (paste)
• 1 tbsp vegetable stock (paste)
• 100 ml cream
• Salt and pepper, white
• 40 g Parmesan, grated for sprinkling
• n. B. Bread(s), stale, e.g. onion bread
• 2 tbsp olive oil
• 10 ml white wine
• 1 tbsp chicken bouillon (powder)
• 1 garlic clove(s), optional
• 1 thin onion(s), optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, prepare the croutons. Dice stale onion bread or other stale bread. Mix with olive oil and a little white wine. Add the stock powder and fry in a little oil in a hot pan until crispy. Tip: I also add chopped garlic and 1 diced onion for a wonderful roasted flavor. For the soup, divide the broccoli into florets. Peel and dice the potatoes. Dice the onion. Heat the oil in a pot and fry the onions. Dice the potatoes, add them, and fry them briefly. Add the broccoli and stir to combine. In a measuring jug, combine the water and stock paste and add to the vegetables. Season with salt and pepper and simmer with the lid on for about 15-20 minutes. Purée the soup with a hand blender. Stir in the cream, then season to taste with the spices. To serve, pour the soup into deep bowls, top with the croutons and sprinkle with Parmesan cheese.