Broccolis and cauliflowers cream soup recipe 4096 5efae433-811d-4d8f-9ff0-d1a3fa7974bb /media/3vsgrdzo/creme-brocolis-choux-fleurs-1200-x-1200.jpg Crazy Leeks Crazy Leeks 2/1/2022 4:24:08 p.m. 0 0 45 6 Entrées Lunchbox Soups and creams Leeks
Broccolis and cauliflowers cream soup

Broccolis and cauliflowers cream soup

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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.

Broccolis and cauliflowers cream soup

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.

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