Cream of Broccoli Soup

For the cream of broccoli soup, cut up broccoli and cook in salted water until tender. Drain, reserve about 100g for the chowder and puree the rest. Heat butter and brown onion, deglaze with white wine and vegetable soup.

Add whipped cream and simmer for about 5 minutes. Stir in broccoli puree, season with salt, pepper, nutmeg and lemon juice and whip with a hand blender. Toss in broccoli florets and serve broccoli cream soup sprinkled with parsley.

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