Green soup with cheese croutons

Ingredients for 4 servings:

• ½ leek(s)
• 200 g floury potatoes
• 500 broccoli
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp rapeseed oil for frying
• 25 g butter for frying
• 1.3 liters of vegetable broth
• e.g. salt and pepper
• 80 g peas, frozen
• 2 slices of toast
• 2 slices of cheese (Allgäu cheese)
• ½ bunch basil
• 150 g cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean, wash, and slice the leek into rings. Peel, wash, and dice the potatoes. Wash the broccoli. Cut the florets from the stalk. Peel and slice the stalk. Peel and dice the onion and garlic. Heat the oil and butter in a large pot. Sauté the onion and garlic. Add the potatoes, leek, and broccoli stalk and sauté for about 4 minutes. Pour in the vegetable stock and bring to a boil. Now add the broccoli florets, cover, and simmer for about 25 minutes. During the last 10 minutes, add the peas and season with salt and pepper. Place a slice of cheese on each slice of toast, broil under the hot broiler for 4 minutes, and dice generously. Wash, pick, and finely chop the basil. Add the cream to the soup and purée finely. Season the green soup to taste, adjusting the seasoning if desired, and serve with basil and croutons.