Cream of Broccoli Soup with Garlic Bread Cubes

Clean broccoli, rinse and cut into pieces. For garnish, make a few beautiful roses bubbling in salted water for 5 minutes.

Heat half of the butter. Sauté peeled finely diced shallots and remaining broccoli in it. Sprinkle with flour, add wine and 3/4 of the milk and make in closed saucepan for half an hour (be careful: boils over easily). Blend with the hand blender or in the hand mixer.

Season the soup with salt, pepper, Worcestershire sauce, caraway seeds and juice of one lemon. If necessary, add remaining milk.

Cut white bread into cubes and roast in remaining butter with crushed garlic until golden brown. Serve soup with broccoli roses and bread cubes.

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