Cream Soup Recipe - Preparation:
1 dice onion. Peel and dice the potato. Cut the broccoli into florets. Remove the Woody end of the thick trunk. Peel the stalk and cut into pieces.
2. first the broccoli stalks in boiling salted water, blanch 30 seconds. Then admit the florets and Blanch for 60 seconds. Remove and rinse with cold water and drain. Set aside some florets. Parsley can Blanch also 30 seconds, put off and drain.
3.1 El heat butter and olive oil in a saucepan. Sauté onion. Add potato and with Cook for 1 min. To broth and cook on. Mild heat and cook 15 minutes.
4. in the meantime, small dice toast. Melt the remaining butter in a frying pan, Rosemary and toast cubes FRY to golden brown. Leave taking with salt flavor, from the Pan and drain on paper towels.
5 finely chop parsley. Broccoli, parsley and cream to the soup give and cook 3-4 minutes. With a cutting bar fine puree. Season with salt, pepper, lemon juice. Serve sprinkled with the croutons and the aside the broccoli florets.