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Cut off the woody end of the stalk and peel the remaining stalk with a peeler. Set aside a few broccoli florets to use later for decoration.
Peel the garlic and onion and finely chop together with the broccoli florets and stalk with Braun’s MultiQuick 9 500ml chopper attachment.
Melt the butter in a saucepan and sauté the broccoli mixture (including the florets). Pour in the stock and simmer gently for 15 minutes.
Then remove the whole florets from the broth, add the cream and blend with the blending shaft attachment until creamy.
Season with salt and pepper. Serve with croutons from day-old bread roasted in butter and the whole florets as decoration on top.
You can prepare a similar dish with other “vegetable scraps”, e.g. cauliflower stalks, carrot peelings, vegetable leaves from kohlrabi or beetroot etc. You can collect and store them in the freezer until you have enough.
Cream soups may get their delicious creamy consistency from the cream, but this can also be achieved with coconut milk, cooking cream or soy cooking cream.
A 500ml chopper attachment is not necessarily needed but you can simply use the food processor attachment with the chopping tool or the blending shaft instead.
Cut off the woody end of the stalk and peel the remaining stalk with a peeler. Set aside a few broccoli florets to use later for decoration.
Peel the garlic and onion and finely chop together with the broccoli florets and stalk with Braun’s MultiQuick 9 500ml chopper attachment.
Melt the butter in a saucepan and sauté the broccoli mixture (including the florets). Pour in the stock and simmer gently for 15 minutes.
Then remove the whole florets from the broth, add the cream and blend with the blending shaft attachment until creamy.
Season with salt and pepper. Serve with croutons from day-old bread roasted in butter and the whole florets as decoration on top.
