Broccoli Cream Soup

Ingredients

• 250 g mostly firm cooking potatoes
• 1 kg broccoli
• 1 onion
• 1 tbsp Olive Oil
• 1 l vegetable broth
• Salt
• 2 tbsp crème fraîche
• 0.5 lime
• 1 tsp freshly chopped thyme
• black pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Peel, wash and dice the potatoes into small cubes. Wash, trim and cut the broccoli into small florets. Trim the stems, peel them and slice into rounds.

2. 2.

   Peel and roughly cube the onion, then sauté in hot olive oil in a pot until translucent. Add the potatoes and stir briefly. Pour in the vegetable broth. Set aside about 250 g of broccoli florets, mix the remaining broccoli into the pot. Bring the vegetables to a boil, cover and simmer for about 25 minutes.

3. 3.

   Blanch the reserved broccoli florets in boiling salted water for about 5 minutes, drain, shock in ice water and let drain again.

4. 4.

   For the thyme cream whisk the crème fraîche until smooth. Grate some zest from the lime and add it. Squeeze out the lime juice and stir into the thyme mixture with salt to taste.

5. 5.

   Blend the broccoli soup in the pot and season with a little salt, pepper and nutmeg. Add the blanched florets back into the soup, heat through briefly. Serve the soup in deep bowls and top each with a dollop of thyme cream.