Broccoli soup with paté turrets

Clean the broccoli. Divide them into florets and cut these stumps into pieces. Then peel and cut the out. Heat the oil in a soup pot and gently fry the onion and garlic for 2 minutes.

Add the broccoli, 600 ml water and the stock cubes. Bring to the boil and let the soup boil for 8 minutes.

Spread half of the slices of bread thick with pâté, top them with salad and cover them with the rest of the bread. Cut the bread in four, stack them and stick them with a skewer.

Puree the soup, add the cream and heat well. Season with salt and pepper and spread the soup over the plates or bowls. Serve with the paté tents.