Mediterranean broccoli soup with pine nuts

Ingredients for 4 servings:

• 500 g broccoli
• 2 onions
• 2 garlic cloves
• 1 small zucchini
• 2 tbsp clarified butter
• ½ liter vegetable broth
• 250 ml cream
• 2 tbsp crème fraîche
• 1 tsp wild garlic, dried (if available)
• 1 tsp basil, dried
• 1 tsp oregano, dried
• Herbal salt, e.g. wild garlic salt or salt
• Pepper, freshly ground
• lemon juice
• Worcestershire sauce
• herbs, fresh
• 4 tbsp pine nuts, roasted

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian, simple, quick, inexpensive

Divide the washed broccoli into bite-sized florets. Peel and finely chop the onions and garlic. Heat the clarified butter in a saucepan, sautéing the onions first, then the garlic. Add the broccoli florets to the onion mixture and sauté briefly. Add the vegetable stock and simmer for about 10 minutes over moderate heat. Trim and wash the zucchini, halve it, and thinly slice it, add it to the soup, and simmer briefly. Mix the cream with the crème fraîche, stir in the wild garlic, basil, and oregano, and pour it over the soup. Season the soup with salt, pepper, lemon juice, and Worcestershire sauce. Wash and chop the chopped herbs, and stir in. When serving, sprinkle the soup with toasted pine nuts.