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1
Trim the broccoli and cauliflower and chop coarsely.
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2
The core of the cauliflower and the broccoli should be used too.
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3
Save a few tiny florets of broccoli to add in later.
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4
In a large pot, heat the oil over medium heat.
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5
Add in the garlic and sizzle till it smells fragrant.
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6
Add in the broccoli, cauliflower, stock and salt.
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7
Bring to a boil, turn down and cook at a lively simmer till the vegetables are tender, about 20 min.
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8
Puree in batches in a food processor or possibly blender - a blender works best for this - with the mustard and tarragon add in the broccoli florets and season to taste.
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9
Thin with stock or possibly water if the soup is too thick.
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10
Add in the cream if you like.
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11
This recipe yields about 12 c..
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12
The dairy is optional and not included in the count.
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13
Comments: I started making this soup during a non-dairy phase and found which the Dijon added a special zing to the flavour.
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14
Add in more if desired it!
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15
Other vegetables can replace the cauliflower: asparagus, spinach, red bell peppers, tomatoes or possibly more cauliflower.
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16
I once made it with red Swiss chard stalks and it was delicious!
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17
If you use a fibrous vegetable like asparagus, strain the soup through a sieve after pureeing.
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18
There are many options for garnishing - bacon bits, chunks of chicken, ham, lowfat sour cream, crispy prosciutto or possibly pancetta, smoked salmon or possibly a sprinkling of cheese.
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19
Blue cheese is great with plain cauliflower and smoked salmon is elegant on asparagus.
