Ingredients
Soup:
- 400 g cauliflower
- 400 g broccoli
- 800 ml vegetable broth
- 75 ml cream
- 50 ml white wine
- salt, pepper
- nutmeg
Crepes:
- 3 eggs
- 60 g flour
- salt
- 175 ml milk
- 100 g Gorgonzola
- 1 ts fat, oil, or butter
- 40 g almond flakes
Preparation
1. For the two soups, clean the cauliflower and broccoli and divide into small florets. Add dripping wet to the pots, heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 20 minutes in the vegetable area.
2. For the crepes, mix the eggs, flour, some salt and 150 ml milk. Stir the Gorgonzola with the rest of the milk until smooth, to create a spreadable mixture.
3. Heat the pan on highest level until the perfect roasting temperature has been reached. Switch to a low level, add fat and spread around the pan. Pour 1/4 of the crepe batter in the pan and spread approx. 1/4 of the almond flakes over top.
4. Roast until the batter firms up, turn over the crepes and roast until done. Do the same thing for the rest of the batter.
5. Let the crepes cool a little, brush with the Gorgonzola cream, roll up, cut into pieces and spear onto skewers if desired.
6. Add half of the broth and the cream to the cauliflower and finely puree. Puree the broccoli just as finely with the rest of the broth. Add half of the wine to the soups and season to taste with salt, pepper and nutmeg.
7. Put the soups in deep dishes or heat-resistant jars so that they are separated by color and serve with the Gorgonzola crepes.
This recipe has been tested and approved by AMC.
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