Cream of Broccoli Soup

Ingredients

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• 20 g (0.7 oz) butter
• 1 onion finely diced
• 250 g (8.8 oz) potatoes starchy, peeled, in 1/2-inch (1.5 cm) cubes
• 750 ml (3 1/4 cup) vegetable broth hot; check the label for allergens
• 600 g (1.3 lb) broccoli one large head with the stalk; florets separated, stalk peeled and thinly sliced
• 150 ml (5.1 fl oz) heavy cream
• 1 pinch nutmeg freshly grated
• salt to taste
• black pepper to taste

Method

1. Break the broccoli into small florets, peel the stalk and slice it thinly. Set aside five or six of the nicest florets (about 2 ounces/60 g) for garnish. Cut the potatoes into 1/2-inch (1.5 cm) cubes.
2. Melt the butter in a 3-quart (3-liter) pot over medium heat and cook the onion for 3 minutes, until translucent. Add the potatoes and the broth, bring to a boil and simmer, covered, for 10 minutes.
3. Add the rest of the broccoli and cook with the lid off for 6 minutes, until tender but still bright green. Meanwhile boil the reserved florets in a small pot of salted water for 2 minutes and rinse them under cold water.
4. Take the pot off the heat and blend the soup right away with an immersion blender, 1 to 2 minutes. In a countertop blender, work in batches and never fill it more than halfway. Do not screw the lid on tight; leave the opening free and lay a towel over it, because hot soup builds up steam.
5. Stir in the cream, season with salt, pepper and nutmeg and warm for 2 minutes at most, without letting it boil. Put the garnish florets in the bowls and ladle the soup over them.

Tip: The soup looks and tastes best fresh, because the green fades when it is reheated. Warm leftovers briefly and do not boil them.

Tip: The peeled broccoli stalk is mild and slightly sweet. It belongs in the soup, not in the trash.