piątek, 24 lutego 2012
Broccoli cream with a hint of cauliflower
* is that because of the overcooked spinach served in a kindergarten?
35 oz (1 l) stock (vegetable or meat)
1 big broccoli
2 medium potatoes
1 tbsp semolina
salt, pepper, nutmeg
Cook broccoli and potatoes in a bullion. Cook cauliflower in a salted water, separately. When broccoli and potatoes get soft, blend it together with melt-cheese. Add semolina (to make the soup more thicker), bring to boil, season to taste. Add cauliflower florets.