Bluccoli cream soup

Ingredients for 2 servings:

• 2 sausages, Thuringian
• 2 m.-sized onion(s)
• 2 spring onions
• 300 g cauliflower
• 300 g broccoli
• 2 tbsp clarified butter
• 2 ½ tbsp flour
• 3 tbsp vegetable stock powder
• 125 ml sweet cream
• 2 egg yolks
• 200 ml milk
• 1 tbsp chives
• 1 tbsp thyme
• 1 tbsp parsley
• 1 pinch(s) of salt and pepper
• 1 ½ liters of water
• nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with Thuringian bratwurst dumplings

Clean and wash the broccoli and cauliflower, and cut into small florets. Boil the water and dissolve the stock powder in it. Cook the cauliflower and broccoli until al dente, then remove both types of cabbage with a ladle, leaving the cooking stock in the pot. Halve the quantity of vegetables. Purée half with a hand blender and season with the spices. Place the other half in cold water to retain its color, then set aside. Squeeze the sausage meat out of the casing and place it in a bowl. Mix in the chives (cut into rolls), the finely chopped parsley, and the thyme. Peel the onion, chop it into small pieces, and sauté it in hot clarified butter. Add the flour and stir the melted onion mixture into the soup. Use two teaspoons to scoop out dumplings from the sausage meat and add them to the soup. Then add the cauliflower, broccoli, and the trimmed spring onions. Finally, mix the egg yolks with the cream and stir into the soup before removing it from the heat. Now serve the soup among bowls and garnish with chives or parsley. If you’d like to make the soup vegetarian, omit the bratwurst.