Broccoli – Cream Soup with Smoked Salmon and Horseradish – Crème Fraîche

1. Remove the leaves from the broccoli and cut the head into small florets. If possible, peel the not too hard parts of the stem and cut into small cubes. 2. Bring the vegetable stock to a boil in a large saucepan. Add the broccoli and simmer for 5 minutes. Then take out a ladle of small florets, rinse with cold water and set aside. Cook the remaining vegetables for another 15 minutes until they are soft. 3. Meanwhile, cut the cheese into cubes. Add processed cheese and Gorgonzola or Roquefort to the broccoli and finely puree the soup with a hand blender. Season well with salt, black pepper and nutmeg. (Be brave;)!) Then carefully heat again. 4. Cut the smoked salmon into bite-sized pieces. Mix the crème fraîche and cream horseradish together. Finely chop the dill and cut the baguette into slices. 5. Pour the soup into plates or soup bowls and garnish with the broccoli florets, smoked salmon and horseradish crème fraîche. Scatter the finely chopped dill on top and serve with the baguette. Enjoy the meal! 🙂