Broccoli Soup

1. 1

   Cook the broccoli in boiling salted water for about 10 minutes. Set some florets aside and puree the rest with the cooking liquid.

2. 2

   Bring back to a boil and add the heavy cream and sweetcorn. Season to taste, then add the broccoli florets back into the pan.

3. 3

   For the topping, heat the butter in a frying pan and fry the onion and mushrooms for about 4 minutes. Add the bread to the pan, fry until golden brown and serve with the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.