Broccoli Soup with Zucchini and Mushroom Garnish

Ingredients

• 1 onion
• 20 g Ginger
• 500 g broccoli
• 2 Zucchini
• 2 tbsp Rapeseed oil
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 200 g mushrooms (e.g., brown button or shiitake)
• 2 tbsp butter
• 200 ml Buttermilk
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 splash Lemon juice
• 4 tbsp chives (rolled)

Instructions

1. 1.

   Peel and finely dice the onion and ginger. Wash the broccoli and cut into florets. Peel the stems and trim hard parts, then cube them. Wash, core, and dice the zucchini. Heat the oil in a large pot and sauté the onions with ginger until translucent. Add the broccoli stems and cook briefly. Deglaze with wine, then add the broccoli florets and zucchini. Pour enough broth to just cover the vegetables. Bring to a boil, reduce heat, and simmer for about 10 minutes.

2. 2.

   Meanwhile, clean the mushrooms and slice them. In a hot pan with butter over medium heat, sauté the mushrooms for 6-8 minutes, stirring occasionally, until browned and liquid has evaporated.

3. 3.

   Stir the buttermilk into the soup and blend until smooth. If needed, add more broth or reduce further to reach desired consistency. Season with salt, pepper, and nutmeg. Drizzle lemon juice and taste again.

4. 4.

   Season the mushrooms with salt and pepper, then distribute them on four deep bowls. Ladle the soup over the mushrooms and sprinkle with chives before serving.