Broccolis and cauliflowers cream soup

Name: Broccolis and cauliflowers cream soup
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: Appetizers
Ingredients: 45 ml (3 tablespoons) of vegetable oil; ½ bag of 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 liters (8 cups) of vegetables broth; 125 ml (½ 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)

Author: Les Cultures de chez nous

Preparation	15
Baking	30
Portions	6
Freezing	No

Ingredients

Preparation

Ingredients

45 ml (3 tablespoons) of vegetable oil
½ bag of 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 liters (8 cups) of vegetables broth
125 ml (½ 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)

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Preparation

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.

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Broccolis and cauliflowers cream soup

Ingredients

This week's specials

Preparation

Chef's notes

Was it good?

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