BROCCOLI PURÉE WITH CROUTONS AND WALNUTS

Crema di broccoli con pane croccante e noci

1 lb. (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 oz. (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 oz. (60 g) working day-aged bread, diced
(above 1 3/4 cups)
2 tsp. (10 ml) more-virgin olive oil,
As well as far more for baking sheet
4 walnuts, reduce into areas

Put the greens in a saucepan with the 6 1/3 cups (1 1/2 l)
Of water and boil them, then purée them at the time they’re accomplished.
Dilute the purée with a little bit of water if required and year with
Salt and pepper to taste.
Cube the bread and toast it in a nonstick pan with a little bit of oil.
Garnish just about every serving with the croutons, a broccoli floret, and
A couple of walnut sections. Drizzle with olive oil and serve.