Creamy broccoli soup with tomato

Name: creamy broccoli soup with tomato
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 onion; 1 toe garlic; 200 g floury potatoes; 1,5 el traditional olive oil; 300 g cool fresh broccoli; 3 el creme fraiche; 1 liter vegetable stock of tablet; 2 tomato; 1 bunch onion; 50 g unroasted hazelnuts; 4 paste bread variation possible

Broccoli soup with potato, tomato, spring onion, crème fraîche and hazelnuts.

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Chop the onion and press the garlic. Peel the potato and cut into cubes.
Heat the oil in a soup pot and fry the onion and garlic golden brown. Stir in the broccoli and potato cubes and fry for 1 min.
Pour in the crème fraiche and the stock and bring to the boil. Let the soup cook gently for 15-20 minutes with the lid on the pan.
Cut the tomato into small cubes. Puree the soup with the hand blender or in the food processor and season with salt and pepper.
Cut the spring onion into rings and roughly chop the hazelnuts. Spoon the tomato, spring onions and hazelnuts through the soup.
Divide the soup over plates and serve the self-cut slices of bread.