Creamy Broccoli Soup with Italian Sausage (Coppa)

Ingredients

• 1 Shallot
• 1 Garlic clove
• 250 g broccoli florets
• 1 tbsp Olive Oil
• 350 ml vegetable broth
• 2 stems basil
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 slices rye bread
• 2 slices Coppa
• 2 tbsp crème fraîche

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Wash and drain the broccoli. Sauté the shallot and garlic in 1 tbsp hot oil, then deglaze with broth. Add the broccoli and simmer for about 20 minutes over medium heat. Remove four small florets, shock them in cold water, dry well, and tear basil leaves into pieces. Add to soup, blend until smooth, season with salt, pepper, and a pinch of nutmeg. If desired, let the soup reduce slightly to thicken.

2. 2.

   Dice the bread into cubes. Slice the Coppa into narrow strips.

3. 3.

   Serve the soup in small glasses, top with bread cubes, a dollop of crème fraîche, some sausage strips, and a broccoli floret garnish.