Cauliflower and Broccoli Cream Soup with Fried Potato Strips
|50||grams||cauliflower, trimmed and chopped|
|50||grams||broccoli, trimmed and chopped|
|1||pc||medium sized onion, quartered|
|1||pc||medium sized potato, peeled and chopped|
|1 (250 mL)||pack||MAGNOLIA ALL-PURPOSE CREAM|
|iodized fine salt and pepper to taste|
|fried potato strips for garnish|
|chopped spring onions for garnish|
- In a medium-sized casserole, add all ingredients except last 3. Bring to a boil and simmer for 15 minutes. Transfer to a blender and blend until smooth. Strain everything to have a clear and clean taste.
- Transfer strained soup in a soup pot and simmer for 3 minutes. Discard the strained particles. Turn off heat, add butter and continue to melt the butter by swirling the pan. Season with salt and pepper to taste.
- Transfer in a soup bowl and top with fried potato at the center and spring onions.