Cream of Cauliflower and Broccoli Soup

1. Clean the cauliflower and broccoli and put 2 large “florets” aside (you should be able to cut 6 3mm thick slices, the rest in the pot), cut off the stems from the rest and pluck them into small pieces. Peel off the peel from the onion and garlic and dice. Peel the celery and the potato and also cut into small cubes.
2. Heat some sunflower oil in a saucepan and fry the vegetables briefly, then deglaze with warm vegetable stock and cook the vegetables until soft over medium heat.
3. In the meantime, remove the rind from the white bread and cut into 1 cm cubes. Mix a little with the ground almonds and set aside. Rinse the chives briefly and shake dry, dry a little with crepe and cut into fine rolls and set aside.
4. When the vegetables are soft-boiled, puree the soup well with the blender and if it is still “too thin”, reduce it a little.
5. Then fold in the cream and crème fraîche and season with salt and a lot of nutmeg.
6. Now heat some butter in a pan and fry the “cauliflower slices” on both sides. Drain on crepe.
7. Heat some butter again in the same pan and toast the bread and almond mixture in it.

to dish out

1. Put the soup in a soup bowl and decorate with the fried cauliflower slices and bread croutons and sprinkle with a few chives rolls … enjoy your meal