RECIPES
BasiaBroccoli is another one of my favorite vegetables. I love this soup and make it quite often. My daughters really like it too. They are happiest when they get to sprinkle the cheese and croutons on their soup themselves.
Ingredients:
(makes about 4-6 servings)
- 1 carrot
- a piece of leek
- a piece of celery root
- 1 small onion
- a piece of parsley root
- 1 tbsp butter
- half a head of broccoli
- 2-3 potatoes
- 2 tbsp cream
- 2 tbsp cheese
- a pinch of cumin
- a pinch of nutmeg
- salt
- pepper
- bay leaf
- allspice
- about 1.2 l water
Croutons:
- 2 slices of sandwich bread
- oregano
- basil
- granulated garlic or garlic salt
- a little olive oil
Cut the carrot, celery root, onion, parsley root and potatoes into not-too-small pieces and add them to a pot with the melted butter (after peeling whatever needs peeling, of course). Fry for a moment, stirring. Add the leek, allspice, bay leaf, salt and pepper, and pour in the water. Cook until the vegetables start to get soft. Add the broccoli florets, but save a few for later. Cook until all the vegetables are soft. Then blend everything and add the cream. I add the cream while blending. The soup should have the consistency of a cream soup, but it can't be too thick. Add more water if needed. Season with the cumin and nutmeg, and add more salt and pepper to taste if needed. Put the remaining broccoli florets into the pot and cook until tender.
To make the croutons, cut the bread into 1 cm cubes. Then heat the olive oil in a frying pan, add the seasonings and then the bread. Fry everything over medium heat, stirring constantly so it doesn't burn. The croutons are done when they turn brown.
Ladle the soup into bowls, sprinkle with cheese and croutons, and serve.
Tips:
Of course, you can make things easier by using a bouillon cube instead of frying the vegetables in butter. You can also use store-bought croutons. But why would you? It's tastier this way ;)
Enjoy!
