Broccoli cream soup

Ingredients for 4 servings:

• 500 g broccoli
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp butter
• 1 tbsp vegetable stock powder, instant
• 100 g whipped cream
• 1 tbsp sauce thickener, light
• salt and pepper
• Nutmeg, freshly grated
• 750 ml water

Instructions

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

Separate the broccoli florets, peel the stalks, and chop finely. Finely chop the onion and garlic. Heat the butter in a saucepan. Sauté the onion and garlic until translucent. Briefly sauté the broccoli. Deglaze with the water and bring to a boil. Stir in the stock powder and simmer for 10 minutes. Remove a few broccoli florets. Puree the rest. Add the cream, stir in the sauce thickener, and bring to a boil briefly. Season with salt, pepper, and nutmeg. Return the remaining broccoli florets to the soup and heat briefly. Ladle into soup bowls and sprinkle with a little nutmeg. Serve with toasted white bread.