Cream of Broccoli Soup

Ingredients

Onion 1

Nutmeg 1/8 tsp

Chicken broth 1000 ml

Broccoli 500 g

Salt to taste

Pepper to taste

Vegetable oil

Slice the onion into thin half rings. Cut the broccoli into florets. Heat 1 tbsp of vegetable oil in a saucepan. Add the onion and cook, stirring, until soft, about 4 minutes. Add the nutmeg and cook, stirring, for about 30 seconds, until the flavor is released.

Add the broccoli, broth, and 300 ml of water. Season with salt and pepper to taste. Bring to a boil over high heat, then reduce the heat and simmer until the broccoli is tender, about 5-10 minutes.

 Remove the saucepan from the heat and puree the soup using an immersion blender. If the consistency seems too grainy, you can further strain the soup through a sieve. Ladle the soup into bowls, drizzle with olive oil, and serve.

Enjoy!