Broccoli Soup with Polenta

At the beginning for the polenta bring milk to a boil, add semolina, swell for 3 min. Rinse the chives, dry, cut into rolls. Fold in with the sour whipped cream, season. Spread quantity thinly on aluminum foil, cool. Cut out small moons.

For the soup, clean, rinse and cut broccoli. Peel onion, dice. Sauté broccoli and onion cubes in hot fat. Extinguish with clear soup, cook for about 15 minutes. Take out half of the broccoli. Mash broccoli in soup, add rest repeatedly. Fold in whipped cream, season to taste. Add polenta and heat briefly.

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