Leek Broccoli Cream Soup

For the leek broccoli cream soup, peel the broccoli stalk, cut in half lengthwise and slice thinly. Wash the leek, cut in half and slice as well.

Peel the onion and cut into coarse pieces. Peel the potato and cut into small cubes. Lightly fry the vegetables in a pot with oil, then add soup and simmer until broccoli and potatoes are soft.

Add turmeric and season with salt and pepper. Puree with a hand blender, add the whipped cream and blend again. Serve the leek-broccoli cream soup with half a cocktail tomato and 2 basil leaves.

Preparation Tip:

Among other things, the leek broccoli cream soup is good for using the whole broccoli if you need the florets for something else.

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