Broccoli Purée with Croutons and Walnuts

Broccoli Purée with Croutons and Walnuts

Ingredients:
Crema di broccoli con pane croccante e noci
1 pound (500 g) broccoli, minimize into florets, as well as further florets for garnish, if desired
1 1/3 lbs.. (600 g) potatoes
(about 3 medium), peeled and diced
3 1/2 ounces (100 g) onions
(over 1 1/2 little), sliced
6 1/3 cups (1 1/2 l) water
Salt and freshly ground black pepper
To taste
2 ounces (60 g) working day-aged bread, diced (above 1 3/4 cups)
2 teaspoons (10 ml) more-virgin olive oil, as well as far more for baking sheet
4 walnuts, reduce into areas
Dilute the purée with a little bit of water if required and season with salt and pepper to taste.
Garnish each serving with the croutons, a broccoli floret, and
6 1/3 cups (1 1/2 l)

Directions:
1. Put the greens in a saucepan with the
2. Of water and boil them, then purée them at the time they’re accomplished.
3. Cube the bread and toast it in a nonstick pan with a little bit of oil.
4. A couple of walnut sections. Drizzle with olive oil and serve.