Ingredients:
Broccoli - 500g
Onion - 1 pc.
Potatoes - 2 pcs.
Cream (20-30%) - 200 ml
Olive oil - 2 tbsp. litres.
Salt, pepper - to taste
Preparation:
Roasting: Chop the onions and potatoes. Fry in olive oil until soft. Add the broccoli, cook for 5 minutes.
Cooking: Pour in 1.5 litres of water or vegetable stock and cook until the broccoli is soft (15 minutes).
Pureeing: Puree the soup in a blender until smooth. Pour in the cream and blend.
Seasoning: Season with salt and pepper to taste.
Serving: Serve hot.