Cold Broccoli Soup with Garlic Croutons

Broccoli rinse, prepare. Cook some nice roses for garnish in little salted water on stove for 5 to 7 min, set aside. Roughly chop the rest of the broccoli.

Briefly sauté broccoli and shallots in butter, deglaze with stock and cow’s milk and simmer at low temperature with lid closed for about half an hour. Then make into a puree, season and cool.

To prepare the croutons, cut the toast into small cubes, remove the peel from the garlic and press it. Heat the butter in a frying pan, add the bread cubes and the garlic and fry the bread, turning, until golden brown.

Before serving, add the croutons and broccoli florets to the broth and sprinkle with parsley.

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