Broccoli Potato Soup with Flaked Almonds and Crispy Sticks

1 Cut the onion into cubes, clean the broccoli and cut into pieces, set aside a few beautiful florets. Cut the boiled potatoes (freshly made or from the day before) into pieces.

Sauté the onion and broccoli in butter or oil and add the potatoes, season with salt, pepper, garlic and nutmeg, add enough water to cover everything. Simmer until the broccoli is soft but has not yet taken on an army color (approx. 7-8 minutes). Puree finely with the blender. Finished. If you like, you can add some cream.

At the same time, sweat the broccoli florets in a little butter or oil and cook until firm to the bite (!!), season with salt and pepper.

Toast the flaked almonds in a coated pan without fat.

Roll out some wonton batter or fresh pasta dough very thinly. Slice or cut 1 onion into very fine strips. Place the strips on one half of the dough and sprinkle some garlic granules and chilli over them, fold the dough up once and roll over it again briefly and carefully. Now cut the dough into strips about 1.5 cm wide. Heat a pan with plenty of oil very well and fry the wonton strips in it. Then drain on some kitchen crepe and season with salt.

Alternatively, you can soak the finished ribbon noodles for 2-3 minutes in hot water and then dry them again, then fry them in hot fat until crispy.

Fill the soup into preheated plates, garnish with broccoli florets and almond flakes, add the wonton pieces and DONE!