Broccolis and cauliflowers cream soup
15
30
6
No
Ingredients
- 45 ml (3 tablespoons) of vegetable oil
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 chopped onion
- 500 ml (2 cups) of diced broccolis
- 500 ml (2 cups) of diced cauliflowers
- 2 peeled and diced medium size potatoes
- 2 litres (8 cups) of vegetables broth
- 125 ml (1/2 cup cooking cream)
- Salt and pepper up to taste
- 2 ml (1/2 teaspoon) of ground nutmeg
- Croutons up to taste
- To taste, grated cheddar cheese (or your choice)
Preparation
Side-by-side mode
- n a large saucepan, heat the oil and fry the sliced leeks, onion, broccoli and cauliflower for about 5 minutes or until they are tender and start to brown. Add the potatoes, broccoli and vegetable broth. Bring to a boil. Over medium heat, cook uncovered for 25 minutes.
- Homogenized the soup in the blender and set back in the casserole.
- Add cream and seasonings. Continue cooking a few minutes to warm everything up.
- When serving, garnish soup with croutons and cheese.
