Vegetable cream soup

Ingredients for 4 servings:

• 400 g fresh vegetables, e.g. broccoli
• 1 small onion(s), diced
• 1 tbsp butter
• 1 tbsp flour
• 1 liter of water
• 1 tbsp sour cream
• e.g. chives or parsley, finely chopped
• possibly vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

e.g. with broccoli

Wash the broccoli and cut the florets off the stem. Heat the butter in a saucepan or frying pan and fry the diced onion until golden brown. Sprinkle the flour over the onion, fry the diced onion briefly, and then deglaze the pan with water in another pot. After 5 minutes, add the broccoli florets and cook for about 8 minutes until soft. Puree the soup with an immersion blender. You can also stir in a little broth, if desired. Then stir in the sour cream; this makes the soup extra creamy. Sprinkle the soup with parsley or chives for a more intense flavor. Variation: Instead of broccoli, you can also use cauliflower, zucchini, or asparagus mixed with carrots and peas. The cooking time is 30 minutes, but it depends on the version—other vegetables may take less or longer.