Cream soups are a must have on my family table. Broccoli soup is one of them… It’s ideal because it’s simple, healthy has a perfect velvety texture, it’s just perfect and this is the preparation my way.
- 500 g broccoli florets
- 1 onion
- 1 potato, middle size
- 200 ml cooking cream
- the veggie spice mix
- 1,5 l soup where meat was cooking or water
- a couple of spoons of olive oil
- chopped dill
|Put the little bit of oil into a pot and put chopped onions in the pot. When it gets soft, add washed and clean broccoli, potato cubes, salt, pepper and spices you prefer. Add 1,5 l of liquid. Cook it for 20 minutes and don't be afraid to overcook it.
After 20 minutes of cooking at low heat, blend it all with the hand blender, add the cooking cream and when it starts to boil at low heat, the soup is done. If needed, spice it more.
|Serve warm, decorated with chopped herbs (in this case it's dill), put some croutons or toast or chopped nuts.|