Cream of broccoli

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  • 4
  • Easy
  • 10 mins
  • 30 mins
  • Budget Friendly

Ingredients

  • 1 lb broccoli
  • 2 carrots
  • 1 shallot
  • 2 tablespoons heavy cream
  • 1 tablespoon olive oil
  • 1 pinch of nutmeg
  • salt and pepper
  • For garnish
  • soft salty cheese
  • pink peppercorns

Preparation

Step 1

Detach the broccoli into small florets. Wash and drain. Peel the carrots and grate them. Peel and mince the shallot. Heat olive oil in Dutch oven to brown the shallots and add the grated carrots. Cover with water, bring to boil. Add the broccoli florets, if necessary, add a little water. Cook until the broccoli florets are tender.

Step 2

Cut squares diced fresh. When cooked, add salt, pepper, and nutmeg. Pour the cream. Mix everything in order to obtain a velvety texture. Taste, adjust seasoning if necessary. Divide the soup into bowls. Sprinkle with cheese and some crushed pink peppercorns.

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