1 onion 1 garlic clove 300 g broccoli 6 tbsp. vegetable oil 600 ml vegetable broth 200 ml cream Salt, pepper Sugar 1 package (250 g) of Zottarella Roll Classic 5 slices of whole wheat bread, one day old 2 eggs Wheat flour for rolling in
Peel and dice the onion and garlic. Wash and clean the broccoli and separate in little florets.
Sweat the onion and garlic in a pot with 2 tbsp. of hot oil. Add broccoli and sweat together. Pour in the vegetable broth, bring to a boil and cook at medium temperature for about 10 min. until tender. Remove a few florets and put aside to be placed in the soup later. Add cream to the soup, purée and press through a sieve if needed. Season with salt, pepper and sugar.
Drain the Zottarella Roll and cut into 8 slices. Crumble the bread into fine breadcrumbs. Whisk the egg. Roll the balls in flour, then dip them in the egg and finally roll them in the breadcrumbs. Repeat this step.
Heat the remaining oil in a non-stick pan. Fry the slices on both sides in the pan for about 6 min. until golden brown.
In the meantime, reheat the soup again and place the broccoli florets inside. Serve with the crispy Zottarella slices.