Brokkolisuppe Soup with Tuna in Olive Oil
- Ingredients
- 1 can of Tuna in Olive Oil by Comur
- 1 broccoli
- 1 onion
- 2 zucchinis
- 1/2 scallion
- 1 potato
- Vegetable broth
- 200 ml of fresh cream (or full-fat milk)
- 1 garlic clove
- 4 slices of whole wheat bread
- Extra virgin olive oil, salt, and pepper to taste
- 1 teaspoon of spinach powder*
- Fresh herbs
- Edible flowers and pink peppercorns for garnish
- Preparation
In a frying pan, sauté the garlic in two tablespoons of extra virgin olive oil for a short while, adding salt, pepper, and fresh herbs. Remove the garlic, add the chopped vegetables, cover with vegetable broth, and let them cook over low heat for about twenty minutes. When the vegetables are almost ready, add the cream and let it cook for an additional five minutes. - Drizzle extra virgin olive oil on both sides of the bread slices and bake them in the oven at 180°C (356°F) for five minutes.
- Using an immersion blender, purée the still-hot vegetables until you achieve a velvety consistency. Add two tablespoons of extra virgin olive oil and mix well. Place the hot soup into bowls (reheat if necessary), add the tuna pieces, and garnish with edible flowers and pink peppercorns.
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