Broccoli foam soup

Ingredients for 3 servings:

• 500 g broccoli
• 400 ml vegetable stock
• 100 ml white wine
• 1 onion(s)
• Oil for frying
• salt and pepper

Instructions

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

Dice the onion, wash and chop the broccoli. Fry the diced onion in a pan with a little oil until translucent, deglaze with wine and add the vegetable stock. Add the broccoli and cook everything for about 15 minutes until soft. When the broccoli is soft enough, remove the pan from the heat and puree the soup thoroughly with a hand blender. Once the mixture is chopped, press the contents through a fine sieve (alternatively through a coarse kitchen towel) so that only the clear soup remains. Tip: Dry the resulting broccoli mixture and, with a little Parmesan, cook in the oven at 200°C for about 3 minutes to make broccoli crackers. Bring the clear soup back to a boil briefly on the stovetop and, before serving, whisk well with a hand blender to create a foamy cap. Carefully distribute the soup and the foam.