2 in 1 soup
With the desire to make something light and interesting for lunch, I spontaneously came up with this recipe that combines two soups. Together they give an interesting combination because the white soup tastes a little stronger and thicker, while the green soup is completely refreshing and completely summery.
- We first clean the broccoli and cauliflower from the leaves that we do not use in the soup, then cut them into larger pieces (we will cook them together and leave the pieces large enough to be easily separated by hand strainer)
- During this time, heat the cooking pot with a little water, until then boil the water in the kettle and transfer it to the pot.
- Put and pieces of broccoli and cauliflower in the boiled water and let them cook until they soften a bit.
- While cooking, chop the garlic, it doesn't have to be quite fine because we will grind it later in a stick mixer
- Towards the end of cooking the broccoli and cauliflower, add the chard leaves to the pot
- As soon as we add the chard or even a little earlier, heat the butter in a pan and fry the garlic briefly
- When the chard is ready, remove the pot from the heat and separate the green ingredients (chard and broccoli) and especially the white or cauliflower into two narrow tall bowls with a hand strainer.
- Add basil and olive oil to the green ingredients and chop with a stick mixer and add the liquid (in which the broccoli and cauliflower were cooked) as desired to get the desired density (I added about 4 skewers), finally whisk a tablespoon of milk spread.
- Add the fried garlic to the cauliflower and chop with a stick mixer, add the liquids as desired again (I worked so that the white soup is a bit thicker so that the soups mix less in the plate) and finally whisk two tablespoons of cream.
- Just serve and done!
I served it by inserting both soups with two chefs at the same time, each in half of the plate in a circular motion, and at the end I decorated it with a teaspoon of green cream and a parsley leaf with white soup.