Cream of broccoli and vegetable soup

with Glocken-Beune Smoked Beef
Topping: deep-fried onions


Serves 4

Preparation time: 20 min.
Cooking time: approx. 20 min.


For the onions:

1 onion
1–2 tablespoons flour
Rapeseed oil for deep-frying


For the soup:

1 onion
1 parsnip
80 g root celery
1 tablespoon butter

Salt, freshly ground pepper

100 ml white wine or apple juice
750 ml vegetable stock
350 g broccoli
1 handful young spinach
1 tablespoon lemon juice
75 ml double cream
100 g Glocken-Beune Smoked Beef

A few sprigs of parsley to garnish




  1. Peel the onion, cut into thin slices and toss in flour.
  2. Heat the oil in a small saucepan to approx. 170 °C (approx. 1–2 cm deep), and fry the strips of onion until crispy.
  3. Remove from the pan and allow to drain on kitchen roll.


  1. Peel the onion, parsnip and root celery and chop everything finely.
  2. Melt the butter in the saucepan and sauté the vegetable mixture lightly for 3–4 minutes.
  3. Season with salt and pepper, douse with white wine or apple juice, and allow it to reduce slightly.
  4. Pour in the stock and allow to simmer for approx. 15 minutes.
  5. Wash the broccoli and allow it to drip dry. Pluck and wash the spinach, and shake it dry.
  6. Blanch the broccoli for approx. 3 minutes in boiling salt water. Add the spinach for the last minute. Drain, shock with cold water, and drip dry. Add both to the soup and simmer for a further 5 minutes.
  7. Purée the soup, and season to taste with salt, pepper and lemon juice.

Serve in soup bowls with cream, sprinkling the deep-fried onions over it and adding the smoked beef. Garnish with parsley and serve immediately.