Still feeling the chill of winter? Here’s a yummy soup recipe from Bernd Schröter, director of hotel operations at Star Clippers.
Broccoli Cream Soup with Chili Cream
Serves 4 people
100 gr (1/2 cup) finely chopped onion
300 gr (1 1/4 cup) diced broccoli
1 tsp of olive oil
200 ml (1 cup) of vegetable stock
50 gr (1/4 cup) of cream cheese
Salt, pepper and sugar to taste
100 ml (1/2 cup) fresh whipped cream
1 tsp of finely chopped red chili peppers
3 tsp of croûtons
4 Italian bread sticks
4 slices of smoked ham
Heat the oil and sautée the onion until it looks transparent. Add the broccoli and let the mixture cook a little bit before adding the vegetable stock. Cover the pan and simmer for 5 to 10 minutes.
Mix the soup in a blender with the cream cheese and season to taste (salt, pepper, sugar)
Mix the chopped chili with the whipped cream.
Wrap a slice of ham around each bread stick (leaving half the bread stick free)
Pour the soup into a warm soup plate or bowl and garnish with some of the chili cream, sprinkle with croûtons and decorate with one ham bread stick.
Accompany with fresh or toasted baguette.
Strips of turkey breast or sautéed chicken liver also work well as a garnish