John Myers
Cauliflower Broccoli Soup
The perfect cauliflower broccoli soup recipe with a picture and simple step-by-step instructions.
- 350 g Broccoli weighed with stem
- 1 medium sized Floury potatoes
- 330 g Cauliflower fresh
- 150 ml Cream
- 150 ml Milk
- 400 ml Vegetable broth
- Nutmeg, salt, pepper
- 1 tbsp Oil
- 1 teaspoon Butter
- First cut away 1 handful of small florets from the broccoli and set aside for the filler
- Peel and cut the broccoli stalk, chop the cauliflower and broccoli florets and wash, drain, peel the potatoes and dice them
- Heat the oil in a saucepan and lightly fry the cauliflower, broccoli and potato cubes … everything should stay light … then deglaze with cream, milk and stock.
- Let the soup simmer until the vegetables are very soft, then puree finely, if they are too thick, possibly. dilute with a little vegetable stock.
- Season the soup with nutmeg ….. add a little salt + pepper depending on your taste
- Melt the butter in a pan and carefully fry the broccoli florets that were set aside so that they do not get any traces of frying …. season with a little salt
- Pour the soup into cups or plates and add a few of the florets
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