Broccoli Cream Soup with Parmesan Croutons

A silky broccoli cream soup with floury potatoes and freshly shaved Parmesan, which can be turned into a light spring starter with crispy bread cubes and a squeeze of lemon.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 600 g Broccoli
• 300 g floury potatoes
• 1 Stück onion
• 1 Stück garlic clove
• 1 EL olive oil
• 2 EL butter
• 1000 ml water
• 1 TL salt
• 150 ml cream
• 50 g Parmesan, freshly grated
• 1 Prise nutmeg, ground
• 1 TL lemon juice
• 1 Prise pepper
• 2 Stück slices of white bread from the previous day

Method

1. Peel the onion and garlic and finely dice them. Peel the potatoes and cut them into small cubes. Break the broccoli into small florets, peel the stalk and chop it finely.
2. Heat the olive oil in a large pot and sweat the onion and garlic over medium heat for about 3 minutes until translucent.
3. Add the potatoes and broccoli stalk and sweat briefly. Pour in 1 liter of water and 1 tsp salt, bring to a boil and simmer covered for about 15 minutes.
4. Add the broccoli florets and cook for another 8 to 10 minutes until everything is soft.
5. Purée the broccoli and potatoes finely with an immersion blender. Stir in the cream and Parmesan and simmer the soup gently until the cheese has melted.
6. Season with salt, pepper, nutmeg and lemon juice.
7. Cut the white bread into cubes. Heat the butter in a pan and toast the bread cubes over medium heat until golden brown.
8. Divide the soup among four bowls, sprinkle with the croutons and serve immediately.