Cream of Broccoli Soup

How to prepare cream of broccoli soup

1. In hot oil, sauté the finely chopped onion, sliced carrot, and peeled but whole garlic clove until the onion is soft.
2. Add the cubed potato, parmesan rind, and broth. Season with salt and pepper to taste. Simmer for 10 minutes.
   * I left a few mm of parmesan on the rind (see photo)
3. Add the broccoli broken into florets and chili to taste. The broth won't cover everything, but that's fine. Put the lid on and cook for another 10 minutes, stirring twice.
4. Remove the parmesan rind from the soup and grate into the soup any soft parmesan left on the rind (if applicable).
6. Blend the entire contents of the pot in a blender (or use an immersion blender). Add more broth or water if you want a thinner soup. Adjust salt to taste.
7. Serve with bread croutons.

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