Broccoli cream soup

Ingredients for 4 servings:

• 1 onion(s)
• 600 g broccoli
• 20 g butter
• salt and pepper
• Nutmeg, freshly grated
• ¾ liter vegetable broth
• 200 g cream
• 125 g raclette cheese
• 4 slices of breakfast bacon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

uncomplicated

Dice the onion. Divide the broccoli into florets, peel the stalks, and slice them. Heat the butter and sauté the onion. Briefly sauté the broccoli. Season with salt, pepper, and nutmeg. Deglaze with the broth and bring to a boil. Simmer over medium heat for 10-15 minutes. Remove the soup from the heat, remove a few broccoli florets with a slotted spoon and set aside. Puree the soup with a hand blender. Add the broccoli florets and cream, and stir in. Bring the soup back to a boil. Finely grate the cheese and add it to the soup, leaving aside a few breadcrumbs for sprinkling. Melt it while stirring, and season again to taste. Finely dice the bacon and fry it in a pan without fat until crispy. Serve the soup in deep bowls. Sprinkle with bacon cubes and cheese to serve.