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Instructions
For the creamy broccoli soup:
Preheat the oven to 200°C (fan-assisted).
Separate the broccoli florets, removing any leaves and the thick woody parts of the stem. Chop the softer part of the stem into small pieces, wash everything thoroughly, and set aside to drain.
Trim the root and leaf ends of the leek, halve it lengthwise, rinse under running water, and chop into pieces. Place the leek and broccoli florets on a baking tray lined with parchment paper.
Cut off the top of the garlic bulb to expose the cloves and place it in the center of the tray. Drizzle everything generously with olive oil, season with salt and pepper.
Roast at 200°C for about 40 minutes, stirring halfway through, until the vegetables are cooked and slightly browned.
Heat a pot with some olive oil and lightly toast grated nutmeg for 15 seconds. Add the roasted broccoli (reserve some for garnish), leek, and garlic as desired, and sauté for 15 seconds.
Pour in the vegetable broth, bring to a boil, and blend with an immersion blender.
Stir in the cream, bring to a boil again, season with salt and pepper, and serve the creamy broccoli soup with the Speck Alto Adige PGI skewers.
For the Speck Alto Adige PGI skewers:
Fold the slices of Speck Alto Adige PGI lengthwise and thread them onto wooden skewers in a wavy pattern.
Heat a frying pan with a small amount of seed oil and fry the skewers briefly on both sides until crispy.
Tip
For a lighter version, simply replace the cream with additional vegetable broth.
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