Potato and Romanesco cream

Ingredients for 10 servings:

• 2 kg potatoes, floury
• 2 Romanesco (large heads)
• 3 onions
• 3 liters of vegetable broth
• 2 tbsp butter or margarine
• 200 g sour cream
• 200 g sweet cream
• 1 pack of mixed herbs, frozen
• Salt
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel, wash, and dice the potatoes. Wash the Romanesco, separate the florets, and slice the stems. Peel and finely dice the onions. Bring the broth to a boil in a large pot. Cook the potatoes and vegetables until soft. At the end of the cooking time, the vegetables should still be just covered by the broth. Drain off any excess liquid and set aside. This allows you to thin the soup later to taste. Add butter or margarine to the soup and puree with a hand blender. Finally, stir in the cream and herbs, season with salt and cayenne pepper, and return the soup to the heat without bringing it to a boil.