ingredients

800 g broccoli
1 potato
1 tbsp. to s. olive oil
1 tablet of chicken stock (preferably organic)
20 cl of liquid cream
60 g of Parmesan cheese

Steps

Step 1

Detach the bouquets of broccoli, rinse them .

Peel the potato, wash it and cut it into pieces.

2nd step

Heat the olive oil in a casserole , fry the broccoli and the potato 2 min.

Add the crumbled broth, cover with water, salt and pepper.

Bring to a boil, then lower the heat and simmer approx. 20 min, until the vegetables are very tender.

Blend in half the cream, let cool, then refrigerate for at least 2 hours.

Step 3

Grate the Parmesan, place small piles on a nonstick plate.

Bake for a few minutes at 180 ° C (tea 6) until the cheese is golden brown.

Peel off the tiles with a spatula.

Step 4

When serving, whip the remaining cream with whipped cream, salt and pepper.

Divide the velouté into bowls or plates, and arrange a whipped cream and a parmesan cheese.