800g broccoli (fresh one or deep-freezed)

600ml vegetable stock

250ml milk (fat reduced)

100g cream cheese (not fat reduced - we need the fat for the velvety) with herbs

2tbsp juice of lemon

salt&pepper

nutmeg, ground

Wash the broccoli and peel off the stalk. Cut it up into pieces.

Bring the vegetable stock to a boil and add the chopped broccoli and the milk.

Boil it up and then simmer it on low temperature for about 15 minutes (at that point the broccoli should be done).

Puree the broccoli with the stock. Then add cream cheese and lemon juice. Mix it well.

Season it with salt, pepper and nutmeg as you like.

Serve immediately!