Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion
• 2 cloves garlic
• 2 potatoes
• 1.25 liters broth (vegetable or chicken, e.g. from an organic cube)
• 1 head broccoli, about 700 g
• 125 ml 30% sour cream
• 1/2 cup basil leaves

to serve

• 200 g smoked bacon
• 1/2 cup grated parmesan
• chives

Preparation

1. In a pot with a heavy bottom, on olive oil and butter, soften the diced onion. Add the peeled and sliced garlic and the peeled and diced potatoes. Sauté, stirring occasionally, for about 3 minutes. Pour in the broth, bring to a boil, cover, and simmer for about 10 minutes.
2. Wash and cut the broccoli (break off the florets, cut the stem into smaller pieces). Add to the soup, season with freshly ground pepper and salt (the amount depends on how salty the broth was) and simmer, covered, for another 10 minutes.
3. Remove the soup from heat, add the basil and sour cream, and blend everything in an immersion blender.
4. Serve with sautéed bacon, parmesan and chives, or with other toppings (suggestions below).