Creamy broccoli cauliflower soup
Broccoli is not for everyone. My family (especially the male fraction) developed a pronounced broccoli allergy and promptly went on strike every time they had broccoli. Gritting my teeth, I cleared the pristine broccoli from the table.
In a quiet hour, I sat down and thought about how I could cheer my men the green vegetables. A little back and forth, a little experimented - and behold, I had it out.
Braise a chopped onion and three cloves of garlic in a little fat. Add two liters of broth. About 300 g of broccoli and 300 g of cauliflower (prepared weighed and if you want, more) cook in the broth. Then purée. While blending, stir in a packet of cream cheese. Season with salt, pepper, nutmeg. Sprinkle some parsley over it, serve with lots of croutons.
You can also omit the cream cheese and instead take grated cheese. Tastes great! Or fry a few bacon cubes in a frying pan and serve extra; so everyone can serve themselves with bacon. By the way: I told my men that the soup was made from cauliflower and spinach. They believed smoothly.
