Broccoli Soup

Clean the broccoli, wash it and separate into florets. Peel the thick stems and coarsely chop them.

Bring about 600 ml of water with instant broth to a boil in a pot, add the broccoli and simmer covered for 10–12 minutes.

After about 5 minutes, lift out a few nice broccoli florets with a slotted spoon and set them aside.

Quickly toast the hazelnut slivers in a dry pan without fat, then remove them.

Cut the toast into small cubes. Heat butter in the pan and fry the toast cubes until golden brown, then mix in the toasted nuts.

Puree the broccoli soup until smooth and creamy.

Stir in the sour cream (do not boil afterward) and season the soup with salt and pepper.

Quickly heat the reserved broccoli florets in the soup.

Ladle the soup into bowls and serve with the hazelnut croutons.