Considering how super broccoli really is, that has to mean something.
Creamy broccoli soup with pesto oil and pumpkin seeds
500 g broccoli
2 medium potatoes
100 g cream cheese
salt, white pepper, sugar
- Cut off broccoli florets, chop broccoli stems and potatoes. Put the potatoes, broccoli stems and 1/2 of the florets into a saucepan, cover barely with chicken stock. Boil, covered with a lid, for 20 minutes.
- Puree the potful, add the cream cheese and flavour with salt, white pepper and a dash of sugar.
- Pour the soup back into the pot, add the remaining florets and heat for 5 additional minutes.
- Mix a bit of oil into the pesto. Serve the soup with pumpkin seeds and pesto oil drizzled on top.
I suggest using light stock if you don't want overpower the delicate taste of the broccoli. The supervegetable needs its attention!:)