Broccoli Soup with Wild Garlic
Staying at home, cooking and baking 17

In my home country – in Slovakia as well as in German-speaking countries – Thursday before Easter is called Green Thursday. That means green vegetables should be eaten. In our family, traditionally spinach puree was eaten with potatoes and fried eggs. We continue this tradition, but why not try something else?

Easter usually falls at a time when wild garlic grows. How to make pesto out of it can be found in my blog post: Wild Garlic Pesto

And since broccoli is also a green vegetable, the following soup is suitable for „Green Thursday“ as well.

Broccoli Soup with Wild Garlic

We need:

1 broccoli

1 small onion

1-2 tablespoons of wild garlic

1 medium-sized potato

150 g zucchini

salt

black pepper

70 ml cooking cream

oil

Method:

Cut the onion, zucchini and potato into smaller pieces. Stew the onion in a pot on oil, add zucchini and potato, simmer a little, season with salt and pepper, add broccoli, pour in hot water and cook for 15 minutes. Then mix in the pesto and cook for 5 minutes. Take out the broccoli, remove some of the roses, return the remaining broccoli to the soup, soften with the cream and mix with a mixer. Decorate the cream soup with broccoli roses before serving. Serve with bread or salty pancake cut into thin strips.

Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri