Broccoli soup with cream
Description
The recipe won't take much time. To prepare this tasty and beautiful soup, wash the broccoli and separate it into florets. Peel the onion, carrot, and potato. Cut the potato into small cubes, finely chop the onion, and grate the carrot. Sauté the onion and carrot in a well-heated pan with butter. It's best to use a pan with high sides, a sauté pan, or a thick-bottomed pot suitable for frying. When the vegetables turn golden, add the potato and broccoli, stir, then pour in boiling water. Season with salt and cook, covered, until the vegetables are fully tender. Remove a few broccoli florets with a slotted spoon to use later for garnishing the soup. Puree the contents of the pot using a blender, then stir in warm cream, pepper, and nutmeg, and heat through once more. Serve with croutons or toast, sprinkled with fresh herbs and garnished with the reserved cooked broccoli florets. Ladle into bowls and serve.