John Myers
Ingredients for 4 servings:
- 500 g broccoli
- 3 tsp soup seasoning (dried parsley, carrots, onions, celery)
- 1 tsp broth, granulated
- 1 dashes lemon juice
- 1 pinch of salt
- 1 pinch(s) pepper, colored
- 1 pinch of nutmeg, ground
- 100 ml cream, liquid
- 2 tbsp crème fraîche
- 100 g grated cheese (varietal according to taste)
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Clean and wash the broccoli, cut it into florets, and cut the stems into small cubes. Bring 0.7 liters of water with the soup seasoning to a boil, add the broccoli, and simmer for about 10 minutes. Remove a few good-looking florets and set them aside. Purée the soup with a hand blender and season with broth, pepper, salt, lemon juice, and nutmeg. Add the cream, crème fraîche, and cheese, and bring to a boil briefly. Serve garnished with the reserved florets, a splash of cream, and mixed peppercorns.
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