Cauliflower/carrot soup

Again – I had some vegetables in the fridge that had left over. I decided to do a soup. And it was good!! My intension was to add sage as a spice when cooking the vegetables but I forgot. Instead I fried a good handful of sage leaves in a lump of butter and used it for for topping. Delicious! Generally, again – you can use most vegetables – mix and match. Aim for 500 grams (1/2 kg) of vegetables for a soup of 1 liter.

Ingredients:

270 g cauliflower

2 spring onions

2 carrots

2 cloves of garlic

2 shallots (…or 1 small normal onion)

2 tbsp. flour

approximately 20 grams of butter

1 tbsp oil

750 ml. chicken broth

200 ml cream

For topping – a handful of fresh sage and butter (25 grams)

Method:

Rinse and chop the vegetables, onions and garlic. In a pot, melt the butter and add the oil. When melted, stir fry the onion and garlic until soft and slightly golden. Add the vegetables and stir fry for a few minutes. Add the flour and mix well for another few minutes. Add the chicken broth and let it simmer for 15 minutes or until the vegetables are soft. Blend well with a hand held processor. Add cream, salt and pepper to taste. When the cream reaches boiling point, you are all done.

For topping and taste, melt the extra 25 grams of butter. Fry the sage leaves whole or sliced at medium heat. When crisp, they are ready. Add them to the soup as a topping.