Broccoli Soup with Crackers

Ingredients

• 4 Garlic cloves
• 1 bunch spring onions
• 1 kg broccoli
• 1 bunch Basil
• 0.5 bunch Chives
• 3 tbsp olive oil
• 1.5 l vegetable broth
• 150 g heavy cream
• Salt
• freshly ground pepper
• 100 g Soft Butter
• 1 tsp salt
• 4 egg whites
• 100 g flour
• 1 tsp cumin

Instructions

1. 1.

   Peel the garlic. Clean and wash the spring onions and broccoli. Chop the spring onions and 2 cloves of garlic. Slice the remaining garlic into rounds. Divide the broccoli into florets, peel the stems and cut them small. Wash and dry the basil and chives. Finely chop the basil leaves.

2. 2.

   Heat 2 tbsp olive oil in a pot, add the spring onions and sauté, then add the garlic, broccoli and half of the basil.

3. 3.

   Pour in the broth, bring to a boil and simmer for about 20 minutes.

4. 4.

   Meanwhile, brown the garlic rounds in the remaining olive oil until light brown, remove immediately and drain on kitchen paper.

5. 5.

   Puree the soup with an immersion blender, pour in the cream and blend again, season with salt and pepper. Serve in small bowls and garnish with garlic rounds, leftover basil and chives.

6. 6.

   Whisk the butter until creamy. Beat the egg whites with salt into a fluffy meringue. Alternately fold in the flour and then stir in the cumin.

7. 7.

   Cut out Easter bunny shapes (about 10 cm tall) from stiff cardboard. Place the molds on a lightly greased and floured baking sheet, fill each with a little dough and smooth with a spatula. Repeat until all dough is used. Bake in a preheated oven at 180°C for about 8-10 minutes until golden brown. Remove and let cool.