Broccoli and Cheese Soup

Clean the broccoli, cut into roses and rinse. Rinse the stems and cut into slices. Remove the skin from the onion and chop finely. Rinse, scael and slice the carrots. Rinse and peel the potatoes and cut into cubes.

Melt the butter in a saucepan and sauté the onions with the curry powder for 5 minutes. Stir the water with the granulated clear soup and add to the saucepan together with the potatoes, broccoli slices and carrots. Cover and cook for about 25 minutes. Remove half of soup from crockpot and mash, then pour back.

Reheat soup and add broccoli rabe, milk and crème fraîche. With the saucepan open, gently simmer until the roses are tender.

Grate the cheese, add it and let it melt. Pour the soup into a soup tureen and dust with a little cayenne pepper.

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