How to cook
Chop the broccoli into small pieces.
Cut carrots and potatoes into pieces, dice the onion.
Put all the vegetables in a saucepan. Pour water two fingers above the level of the vegetables.
Pour half a cup of olive oil and salt it.
Cook the soup until the vegetables are soft. If the finished soup seems to be very thick, dilute with a glass of warm water.
Puree the delicious vegetable soup until smooth. Season with a pinch of grated nutmeg and with 3 tbsp. cream.
Homogenize broccoli soup well.
Serve the broccoli cream soup warm with a broccoli and crostini rose.