Creamy broccoli soup with toasted almonds

Ingredients

• 500 g Broccoli
• 1 head Onion
• 180 ml Meggle UHT half fat cooking cream 10%
• 15 g Almonds
• 1/2 tsp Nutmeg, ground
• 10 g Edam

Method

1. Start heating 1,5 liters of water on a pot.
2. Wash the broccoli and cut it into roses.
3. Remove the outer skin from the onion and put the whole onion in the water, which is heated continuously. Add the broccoli, adding more water if necessary to just cover the broccoli.
4. When the vegetables are tender, remove from the heat and using a blender, blend the soup, add the cooking cream and return to the heat for another few minutes until boiling.
5. Season with salt and pepper and sprinkle with nutmeg.
6. To serve, top with toasted almonds and grated edamame cheese.