Cream of Broccoli Soup

Cut away the green and the root from the leek. Wash the leek briefly and cut in half. Then cut into coarse pieces.

Bring about 1 liter of salted water to a boil.

Bring the frozen broccoli florets and the finely chopped leeks to the boil. Add the soup cube.

Simmer for about 15 minutes until the broccoli is cooked soft. Then strain the cooking water into its own bowl. (this is needed to stretch the soup if necessary!

Place the broccoli and leeks in a blender and blend until creamy – if a few pieces don’t blend, it’s not a big deal, the soup will still have some bite to it!

Then empty the blended soup back into a pot and add Cremefine. Let it boil up briefly. If the soup is too thick, dilute with the cooking water.

Season to taste with salt, pepper and a little nutmeg. – Caution: not too much nutmeg

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