I love soup, in all its incarnation. From heating broths to chilling iced soups, from light consommes to heavy chowders, I love them all. Here’s a recipe I happened upon one day when I didn’t want to make something out of a bag. You’ll need:
- A cook top
- A pot
- A blender (I used carafe, but stick should do the trick, too)
- 500 grams of frozen cauliflower and broccoli
- 50 grams of salted butter
- 3 deciliters of milk (I used low-fat)
- Three generously heaped teaspoons of strong, sour wholegrain mustard
Bring salted water to the boil, add the vegetables, bring back to the boil and turn off the heat. Drain after five to ten minutes, making sure to reserve at least three deciliters. In the carafe, combine the butter, vegetables and a little of the cooking liquid (about half a deciliter), and run the blender until everything is combined. Add the milk and mustard, and blend to combine. Thin it out with the remaining cooking liquid as desired. Season with salt and pepper to taste.
Alone, this serves two hungry adults. I like to serve it with a little chili-infused olive oil – lovely!