A simple, yet yummy and warming dish for cold evenings. Also good when served as a starter.

Ingredients (for ca. 2):

1 broccoli (500g)
1 medium onion
2 cloves garlic
2 cup white wine
600 ml vegetable stock

4 cloves
2 bayleaves
Some nutmeg
Only a dash of allspice
Salt & pepper

200 ml heavy cream
Shredded mozzarella
Olive oil


Chop onion and garlic coarsely. Cut the broccoli into florets, reserving the stem parts which you cut into 1cm pieces.

To a deep pot over medium high heat add some cooking oil and fry garlic, onion and stem parts of the broccoli until translucent resp. softened. Deglaze the pot with the white wine and let it reduce to a quarter or so.

Add in the vegetable broth and the spices. Stir and bring to a boil. Let this simmer for about 10 minutes, then add in the broccoli florets and simmer, covered for ten minutes more.

With a slotted spoon, retrieve about 1/4 of the florets and set aside. Blend the pot contents with a stick blender. Add in the cream and cheese, heat up again, stir and adjust the seasoning. Finally put the reserved florets back in.

Serve garnished with self made croutons and a dash of olive oil.