Tasty and warming soup on a cold winter’s day evening. I love it! Another recipe:

Ingredients (for 4):

1 whole broccoli head
4 medium potatoes
1 big onion
4 cloves of garlic
1 cup white wine/sherry
1.5 l chicken- or vegetable stock
200 ml heavy cream
4 cloves
2 bayleaves
1/8 tsp. allspice
1/4 tsp. chili powder
1 tsp. dried oregano
Salt & Pepper
Croutons and grated cheese (for garnish)

(Looks like a lot of stuff, but it’s actually easy)


Cut the broccoli into bite sized florets and chop up the stem into 1-2 cm pieces separately. Cut the potatoes into 1-2 cm pieces and dice the onions and garlic.

To a big pot over medium high heat add some olive oil and fry the onions and garlic until translucent. Then add the broccoli stem parts and potatoes and fry them as well until everything gets a little color. Then pour in the wine and scrape the bottom thoroughly, deglazing the pot. Let this reduce to about 1/3, stirring often.

Add the stock and the broccoli florets. Throw in the cloves and bayleaves and season with allspice, chili powder, salt and pepper. Let that simmer, covered, for about 15 mins.

After that, take out some of the broccoli florets with a slotted spoon and set aside. Try to fish out the bay leaves and cloves and discard. Add the cream, stir and let the soup heat up again. Blend the soup with a stick blender and add the florets back in. Adjust the seasing with salt and pepper to taste.

Serve garnished with croutons and grated cheese.