Cream broccoli soup (3-4 servings)


2 broccoli
2 medium carrots
1 onion
2 potatoes
1 litre of chicken stock (instant chicken stock may be used)
10 g puff pastry croutons
1 garlic clove
100 ml of cream


  1. Cook the broccoli in lightly salted and sugared water (so as not to lose the green  color).
  2. Cook the carrots, onions and potatoes separately.
  3. Place all the vegetables in a pot and pour in the stock.
  4. Add squeezed garlic.
  5. Puree the soup.
  6. Bring the soup to a boil.
  7. Season with salt and pepper.
  8. Serve with cream and puff pastry croutons.Enjoy!