Cream of broccoli soup is a silky, vivid green, yet feather-light dish. It is made from a few ingredients in half an hour, and the cream makes it creamy and velvety.
1. In the 2 tablespoons butter sweat the 1 finely chopped onion glassy.
2. Add the 500 g broccoli broken into florets, and pour in the 1 litre vegetable stock.
3. Cook it tender under a lid (about 12-15 minutes), then blend it completely smooth with a stick blender.
4. Stir in the 200 ml cooking cream, season with salt and pepper, and boil together briefly.
5. Serve hot.
Tip: It is also delicious sprinkled with grated cheese.
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