CAULIFLOWER AND BROCCOLI CREAM SOUP WITH FRIED POTATO STRIPS

Ingredients:

50	grams	cauliflower, trimmed and chopped
50	grams	broccoli, trimmed and chopped
1	pc	medium onion, quartered
1	pc	medium-size potato, peeled and chopped
1	pc	medium sized potato, peeled and chopped
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1	tsp	rosemary
1	tsp	thyme
8	cups	chicken stock*
2	tbsp	MAGNOLIA GOLD BUTTER SALTED
1	tsp	iodized fine salt
1/4	tsp	pepper
1/2	cup	fried potato strips for garnish
1/4	cup	chopped green onions for garnish
		*dissolve chicken cube in hot water or boil chicken bones

*

chicken stock

Procedure:

In a medium-sized casserole, add all ingredients except last. Bring to a boil and simmer for 15 minutes. Transfer to a blender and blend until smooth.
Strain soup and simmer for 3 minutes. Turn off heat, add butter and melt the butter by swirling the pan. Season with salt and pepper.
Transfer to soup bowls and top with potato strips in the center and green onions.

Makes 8 servings.

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