Cauliflower and broccoli cream with nut croutons

Name: Cauliflower and broccoli cream with nut croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Shallots; 1 Garlic clove; 350 g Broccoli; 500 g Cauliflower; 20 g Butter or margarine; 850 ml Vegetable broth (instant); 2 discs Toast; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 50 g Hazelnut flakes

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Shallots
1 Garlic clove
350 g Broccoli
500 g Cauliflower
20 g Butter or margarine
850 ml Vegetable broth (instant)
2 discs Toast
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
50 g Hazelnut flakes

Directions

1
Peel and finely dice the shallots and garlic. Clean and wash broccoli and cauliflower and divide into florets. Dice broccoli and cauliflower stems. Heat the fat in a saucepan and sauté the shallots and garlic. Add broccoli and cauliflower and fry briefly. Deglaze with broth and cook covered for about 15 minutes. After half of the cooking time, lift out some florets with a skimmer.
2
Tear toast into pieces. Finely mash broccoli and cauliflower in the broth. Stir in crème fraiche and bring the soup briefly to the boil again. Season to taste with salt, pepper and sugar. Put aside the broccoli and cauliflower florets back into the soup and heat it up. Fry bread cubes and hazelnuts in a pan without fat until golden brown. Sprinkle the nut croutons over the soup