Ingredients for 4 people:
1 kg broccoli
2 medium onions
1 tablespoon clarified butter
salt, pepper
750 ml vegetable stock
2 beetroot cress
200 g double cream cheese
150 g whipped cream
grated nutmeg
Preparation:
1. Clean broccoli, wash and divide into small florets. Slice the stems finely. Peel the onions, chop finely and fry in hot clarified butter until translucent. Stew. Add the broccoli, sauté and season with salt and pepper. Add the stock and simmer for about 15 minutes over a medium heat.
2. In the meantime, cut 1 bed of cress short. Mix the cream cheese and cress. Season with pepper and cut into small dumplings with 2 teaspoons.
3. Finely puree the broccoli in the stock. Add the cream and season with salt, pepper and nutmeg to taste. Cut 1 bed of cress short and stir into the soup.
4. Serve the soup in portions with the dumplings. Serve with fresh white bread.
Preparation time: approx. 35 minutes
Nutritional values per portion approx.:
Calories: 289
joules: 1208
Protein: 13,1 g
Fat: 21,5 g
Carbohydrates: 10.6 g
(FoodCentrale by ddp images)
