Vegetable Cream Soup – Two on One Plate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g broccoli or carrots
- 15 g butter
- 1 liter vegetable stock
- liter ⅛ whipped cream
- Salt and pepper, freshly ground white
- Parsley, smooth
- sugar
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Prepare two soups separately: clean, wash, peel and chop broccoli or carrots. Sauté briefly in the hot butter. Pour in enough stock to cover the vegetables. Cover and cook for about 15 minutes. Remove the pot from the heat, puree the vegetables with the knife from the hand mixer. Add enough broth to make the soup creamy. Pour through a fine sieve. Return to the saucepan, reheat and add the whipped cream. Season to taste with the spices.
- To serve, carefully place a ladle of broccoli and carrot soup next to each other in the preheated soup plates. Use a kebab skewer to pull the two soups together a little. Garnish with the parsley leaves.
- The soup combination is suitable for guests because it looks good and tastes equally good for adults and children.
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