German cuisine · Soups & Stews

Cream of Broccoli Soup

Bright green cream soup of broccoli and potatoes, enriched with cream and sprinkled with toasted almonds.

Ingredients · for 4 servings

• 800 g broccoli
• 300 g starchy potatoes
• 1 onion
• 800 ml vegetable stock
• 200 ml cream
• 2 tbsp butter
• 40 g flaked almonds
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Divide the broccoli into florets, peel the stalks and dice them; peel and dice the onion and potatoes as well.
2. Melt the butter in a pot and sauté the onion and broccoli stalks over medium heat for 5 min. without letting them brown.
3. Add the diced potatoes, pour in the vegetable stock and simmer uncovered for 12 min.
4. Add the broccoli florets and cook along for just 6–8 min. until barely tender – the shorter cooking keeps the soup bright green.
5. Toast the flaked almonds in a dry pan over medium heat for 2–3 min., stirring, until golden brown, then tip onto a plate immediately.
6. Purée the soup finely, stir in the cream, season with nutmeg, salt and pepper and serve sprinkled with the toasted almonds.