Creamy Broccoli Soup
- 500 grams Broccoli
- 150 grams starchy potatoes
- 100 grams Celery root
- 1 shallot
- 1 garlic
- 2 tablespoons butter
- 600 milliliters Vegetable broth
- 80 grams Smoked bacon (marbled)
- 1 teaspoon powdered sugar
- 1 sprig Dill
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- Nutmeg (ground)
- freshly ground peppers
Rinse broccoli and divide into small florets. Peel stem and dice. Peel and dice potatoes and celery root. Peel shallot and garlic and chop finely. Heat 1 tablespoon of butter in a saucepan and saute all vegetables for a few minutes. Deglaze pan with broth and simmer for about 20 minutes on low heat.
Cut bacon into thin strips. Heat remaining butter in a pan and cook bacon until crispy. Sprinkle with powdered sugar and caramelize until golden brown. Rinse dill, shake dry, pluck pff leaves and chop.
Remove some broccoli from the soup and place into preheated soup bowls. Add cream and crème fraîche to the soup and puree. Simmer down or add more broth to reach desired consistency. Season soup with salt, nutmeg and pepper. Pour over broccoli and serve garnished with bacon and dill.