Broccoli Soup with Cream and Shrimp

Ingredients

• 500 g broccoli
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 1 l vegetable broth (instant or homemade)
• 150 g heavy cream
• Lemon juice
• salt (pepper)
• grated nutmeg (to taste)
• 4 pre-cooked shrimp tails (head and shell removed) or 60 g deep‑sea crab
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash the broccoli and cut into florets. Trim, peel, and dice the stems.

2. 2.

   In a large pot melt butter and sauté the finely chopped onions until translucent; add minced garlic. Pour in vegetable broth.

3. 3.

   Add the broccoli florets and stems to the closed pot and simmer for about 10 minutes.

4. 4.

   Stir in approximately 100 g of cream and blend everything with an immersion blender. Bring the soup back to a boil and season with lemon juice, salt, pepper, and nutmeg.

5. 5.

   Rinse the shrimp cold, pat dry, and warm them in the soup.

6. 6.

   Whip the remaining cream until stiff peaks form; before serving, stir a dollop into each bowl of soup. Garnish with parsley.