Cauliflower and broccoli puree soup

Step-by-step cooking

1. Step 1:

   

   Peel potatoes and carrots and cut into cubes.

2. Step 2:

   

   Pour 1 liter of cold water into a saucepan, put potatoes and carrots to sleep. We put the pan on medium heat and wait for boiling. Cook the vegetables for 10 minutes.

3. Step 3:

   

   While the vegetables are cooking, we divide the broccoli and cauliflower into inflorescences. I measured out 200 grams of each with a kitchen scale. Then dip them in a bowl with cold salted water, leave for 5 minutes. If there are any insects in the cabbage, they will pop up. Then we wash the inflorescences and drain the water through a colander.

4. Step 4:

   

   When the carrots and potatoes have already boiled for 10 minutes after boiling, add the prepared inflorescences, 4 cloves of garlic, salt and ground black pepper to the pan. Add cold water to cover the vegetables, bring to a boil and cook for 10 minutes.

6. Step 5:

   

   We transfer the boiled products for soup with a slotted spoon from the pan into a convenient container and pour 200 ml of broth - the rest will not be needed. You can throw the vegetables into a colander, transfer them to another pan and top up the liquid from the working pan. Or you can just drain the excess liquid from the working pan and grind the vegetables in it.

7. Step 6:

   

   Now grind the vegetables with an immersion blender to the desired consistency. The blender will cope with the task in a matter of seconds. We try for salt, if anything, we add salt.

8. Step 7:

   

   At the end, add sour cream with a fat content of 15% or cream with a fat content of 10%, mix. The soup is ready. It can be served immediately, or you can warm it up a little, because after whipping it will cool down a little. You can serve the soup with white or black bread crackers. I fried black bread in a dry pan, cut into squares.