Broccoli Soup with Chilli Topping

Clean the broccoli and cut the stem off of the florets. Peel and finely dice the onion. Peel a small piece of garlic (hazelnut size) and dice it finely. Only take a small piece of the parsley root and celery and cut finely.

Heat a little clarified butter and sweat the onion, celery, parsley root and the garlic well. Then add the broccoli and sweat again for another 5 minutes. Sprinkle the sugar over it and let it caramelize slightly. Now pour in the preheated vegetable stock and simmer everything on a low heat until the broccoli is soft.

Now puree the soup and season with salt, pepper and lemon.

Now add the milk and a tablespoon of crème fraîche and bring to the boil again briefly.

In the meantime, remove the seeds and the partitions from some chilli pepper and cut into very fine cubes as desired. Cut the chives into fine rolls.

Put the finished soup in a soup cup, sprinkle with the chilli cubes and chives, with fresh baquette ..... enjoy your meal .....

As an additional topping, you can use toasted almond flakes and a dollop of fresh goat cheese to garnish instead of the chives.