Easter Broccoli Soup with Basil

Ingredients

• 4 cloves garlic
• 1 bunch spring onions
• 800 g Broccoli
• 1 bunch Basil
• 0.5 bunch Chives
• 3 tbsp olive oil
• 1.2 l Vegetable broth
• 150 ml heavy cream (at least 30% fat)
• Salt
• ground pepper
• nutmeg
• 100 g Soft Butter
• 4 egg whites
• 100 g flour
• 1 tsp Caraway seeds

Instructions

1. 1.

   Peel the garlic. Clean and wash the spring onions and broccoli. Chop the spring onions and two cloves of garlic. Slice the remaining garlic into rounds. Cut the broccoli into florets, peel and finely chop the stems. Wash and dry the basil and chives; shake off excess water and finely slice the basil leaves. Heat 2 tbsp olive oil in a pot, add the spring onions and sauté. Stir in the garlic, broccoli, and half of the basil. Add the broth, bring to a boil, then simmer for about 20 minutes. Preheat the oven to 180°C (356°F) fan‑forced. Meanwhile, whisk the butter until creamy. Beat the egg whites with salt until stiff peaks form. Alternately fold in sifted flour and add the caraway seeds into the butter mixture. Cut out Easter bunny shapes (about 8–10 cm tall) from sturdy cardboard. Place the shapes on a lightly greased and floured baking sheet, spoon some dough onto each shape, and smooth with a spatula. Repeat until all dough is used. Bake in the preheated oven for 8–10 minutes until golden brown. Remove and let cool. Sauté the garlic rounds in the remaining olive oil until light brown, then remove immediately and drain on kitchen paper. Puree the soup with an immersion blender, pour in the cream, and blend again. Season with salt, pepper, and nutmeg to taste. Serve by ladling into Easter bowls, garnished with garlic rounds, leftover basil, and chives. Present alongside the caraway bunny shapes.