Broccoli and Black Trumpet Soup
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Preparation: 10 min
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Cooking: 25 min
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Portions: 4
Ingredients
150 g black trumpets
300 g broccoli
2 tbsp heavy cream
25 cl vegetable broth
4 spring onions
½ tspn of cumin
3 tbps oil
Salt and freshly ground white pepper
Preparation
Clean the mushrooms and cut them into small pieces
Wash the broccoli and cut into small pieces
Cook the broccoli al dente in ¾ of a liter of boiling water (10 min). Keep the water
Clean the onions, wash, cut into thin rings
Fry the onions with oil in a pan, add the mushrooms and cook for 5 minutes. Add to the pot of broccoli and broth
Cook for 10 minutes; salt and pepper
Add nutmeg, cumin, cream and mix well.
Enjoy!