John Myers
Ingredients for 4 servings:
- 100 g onion(s)
- 2 tbsp rapeseed oil for frying
- 30 g flour
- 800 ml vegetable stock, or water and granulated stock
- salt and pepper
- 500 g broccoli
- 100 ml cream
- 80 g bell pepper(s), red
- 10 g parsley, frozen
- 40 g almond flakes
- 30 g Parmesan
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Finely dice the onion and sauté in rapeseed oil. Add the flour, sauté briefly, and then pour in the vegetable stock. Bring the liquid to a boil, stirring constantly, and season with salt and pepper. Add the finely chopped broccoli and cook in the soup for about 12 minutes, then puree. Pour in the cream and bring everything back to a boil. For the garnish, finely dice the bell pepper and mix with the parsley. Briefly brown the almonds in a dry pan. Grate the Parmesan cheese over the soup. Decorate the soup with the ingredients and serve.
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