Fine broccoli soup

with pine nuts

For 4 servings

800 g broccoli

2 onions

2-3 cloves of garlic

approx. 800 ml vegetable stock

4 tbsp chopped dill

1 dash of lemon

2 tbsp olive oil

3 tbsp pine nuts

salt

pepper

1 pinch of nutmeg

100 g crème fraîche

Preparation time: approx. 15 minutes
plus cooking time: approx. 20 minutes

Per serving approx. 347 kcal / 1453 kJ 9 g E, 27 g F, 10 g KH

1  Wash the broccoli, cut off the florets, peel the stalk and cut into pieces. Peel the onions and garlic, dice the onions and finely chop the garlic. Put the broccoli, onions and garlic with the vegetable stock in a saucepan, bring to the boil and then simmer with the lid closed over a medium heat for about 15 minutes.

2  Take the pot off the stove and let it cool down a little. Add the dill, lemon juice, olive oil and half of the pine nuts. Puree with the hand blender or in the food processor. If the soup is too thick, add a little more stock.

3  Pour the soup back into the saucepan. Reheat over low heat and season with salt, pepper and nutmeg.

4  Remaining pine nuts fry in a pan without fat. Serve the soup, garnish with a dollop of crème fraîche and sprinkle with the roasted pine nuts.