Here’s how to prepare it:
1. First peel the potatoes and dice them finely. Peel the onion and garlic and chop finely. Divide the broccoli into florets, wash and drain.
2. Heat the butter in a large saucepan, sauté the onions and garlic in it. Then add the potatoes and broccoli, sauté briefly and deglaze with vegetable stock. Bring to the boil and simmer for approx. 20 minutes.
3. In the meantime, grate the cheddar cheese if you haven’t already bought grated cheese. You can get a practical cheese grater here on Amazon.*
4. Now puree the soup finely with a hand blender. Then stir in the cream and the grated cheese. Finally, season with salt, pepper and nutmeg.
Really delicious with it: Homemade croutons! All you need is 2 slices of toast and a little butter or oil. Dice the toast and fry it in a pan with the butter until golden brown.
If you like, you can also garnish the soup with a few whole broccoli florets. To do this, just don’t add all of the broccoli to the soup. Blanch the vegetables in a little broth and then roast them in a pan to make a crispy topping.
