Ingredients

Soup

• 10 g butter
• 1 medium-sized yellow onion, chopped
• 1 kg broccoli, cut into florets, stalk peeled and roughly chopped
• 250 g floury potatoes, peeled and cut into small pieces
• 1.4 litres of vegetable stock
• 2 tsp salt, plus more to taste if necessary
• A little pepper
• 110 g Filona Cream Cheese Nature

Cream cheese topping

• 40 g Filona Cream Cheese Nature
• 40 g garden cress, roughly chopped
• 20 g chives, finely chopped
• Optional 3 slices of dry bread, toasted in a frying pan without fat
• A little salt

How it’s done

Soup

Step 1: Slowly sauté the onion pieces in the butter until translucent.

Step 2: Add the vegetables and sauté briefly. Deglaze with stock and simmer with the lid on until the vegetables are soft.

Step 3: Add salt and pepper. Puree with a hand blender and add Filona Cream Cheese Nature. Puree again and season to taste.

Step 4: Ladle into soup bowls. Add some cream cheese topping and optionally sprinkle with breadcrumbs.

Cream cheese topping

Step 1: In a small bowl, mix together Filona Cream Cheese Nature, garden cress and chives.

Step 2: Lightly salt the toasted bread and grind finely in a blender. Alternatively, put the toasted bread in a bag and crush with a rolling pin.