John Myers
Ingredients for 8 servings:
- 500 g broccoli or carrots
- 15 g butter
- 1 liter vegetable broth
- ⅛ liter whipped cream
- Salt and pepper, freshly ground white
- Parsley, flat
- Sugar
- lemon juice
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Both soups are prepared separately according to the same recipe.
Prepare two soups separately: Clean, wash, peel, and finely chop the broccoli or carrots. Sauté briefly in hot butter. Pour in enough stock to cover the vegetables. Cover and simmer for about 15 minutes. Remove the pot from the heat and puree the vegetables using the star blade of a hand blender. Pour in enough stock to make the soup creamy. Pour through a fine sieve. Return to the pot, return to the heat, and add the whipped cream. Season to taste. To serve, carefully pour a ladleful of broccoli and carrot soup side by side into the warmed soup bowls. Use a skewer to pull the two soups together slightly. Garnish with the parsley leaves. This soup combination is suitable for guests because it looks great and is enjoyed by adults and children alike.
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