Soup-puree "Color-Broccoli"

Soup-puree "Color-Broccoli"

Ingredients

• Cauliflower - 350 g
• Broccoli - 150 g
• Onion - 1 pc. (medium)
• Cream 10% (or fatter) - 500 ml (or to taste)
• Butter - 20 g or to taste
• Salt - to taste
• Black pepper - to taste
• Curry - to taste
• Milk - optional

Directions

1. We cut the cabbage and onion of medium size arbitrarily, but rather finely - in order to fry.
3. Melt a piece of butter in a frying pan and sauté the onion until soft. Add chopped cabbage, salt, pepper, add a little curry. Continue to fry until cabbage is tender, stirring occasionally. When the cabbage has become soft, pour it with cream (I have 500 ml of 10 percent) and add hot water (I have about 150 ml).
4. You can make a mixture of cream (any fat content), milk and water in any ratio - to your taste for filling the soup. It depends on how fat you want the soup to be. Cook for 20-30 minutes until the final softening of the cabbage. The foam that forms can be removed, you can not remove it.
5. If too much boiled away during cooking, add and heat. We grind the soup with a submersible blender (for this I shifted the soup into a deeper container). After grinding, bring the soup to the desired consistency with cream, milk or water and boil a little. You can not dilute the soup, but rather boil it down, and then you will get a side dish or an independent vegetable dish - cauliflower puree!
6. Bon appetit and don't be afraid to experiment!