Summer vegetable soup

Ingredients for 4 servings:

• 2 liters of vegetable broth
• 200 g pasta, Greek rice noodles (Kritharaki)
• 1 Romanesco (cabbage!)
• 250 g carrot(s)
• 1 bunch of spring onions
• 300 g peas (frozen)
• Salt and pepper, white
• 125 g crème fraîche
• 2 tsp curry powder (mild)
• 2 tbsp clarified butter
• 1 bunch parsley (flat)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with Romanesco and dip

Cut the Romanesco into small florets. Peel and dice the carrots. Slice the green parts of the spring onions into rings and dice the white parts. Heat 1 tablespoon of clarified butter in a large saucepan and briefly fry the white onions and diced carrots. Top up with the vegetable stock and bring to a boil. Add the Romanesco and kritharaki and simmer for about 8 minutes. Then add the frozen peas and finish cooking. Season with white pepper and salt. For the dip, gently heat 1 tablespoon of clarified butter in a small pan and briefly sauté the curry powder. Be careful not to overcook it, or it will taste bitter. Allow to cool. Whisk the crème fraîche until light and fluffy, then fold in the cooled curry. Stir in a little finely chopped parsley. If desired, add a little more salt. The soup is garnished with finely chopped parsley and green spring onions. Finally, add a dollop of the dip to the soup bowl.