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Ingredients
- 500 g of broccoli (one medium head)
- 700 ml of vegetable broth
- 1 medium white onion
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- 1 egg size M
- 2 slices of wholemeal toast bread (for croutons)
Instructions
- 1Peel the onion and chop it finely. In a large pot, heat 2 tablespoons of olive oil and sauté the onion over medium heat for about 5 minutes, until translucent.
- 2Meanwhile, crush the garlic. Add it to the pot with the onion and sauté for another 1 minute.
- 3Pour the vegetable broth over the sautéed vegetables, add the broccoli florets, and simmer everything over medium heat for 10–15 minutes, until the broccoli is tender.
- 4Season the soup with salt and pepper to taste. Remove the pot from the heat, add the egg, and immediately blend the entire mixture with an immersion blender until you get a smooth and creamy consistency.
- 5For the croutons, cut the wholemeal bread slices into cubes. Toast them in a dry pan over medium heat for 8–10 minutes, until golden and crispy.
- 6Distribute the hot soup into bowls, sprinkle the croutons on top, and serve immediately.
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