Spinach And Cauliflower Soup - cooking recipe

Ingredients

cauliflower soup
1/2 cauliflower
1 tablespoon butter
1 onion
3 cups chicken stock
salt
pepper
2 tablespoons cream
spinach soup
250 g spinach
1 tablespoon pine nuts
1 tablespoon butter
1 garlic clove
1 onion
2 cups chicken stock
parsley
3 teaspoons cornstarch
1 tablespoon water
salt
pepper

Preparation

Cauliflower soup.
Cut cauliflower into small flowerettes. Melt butter in pan, add diced onion, cook until transparent. Add cauliflower, mix well, cook 2 minutes stirring to prevent browning. Add stock, bring to boil, reduce heat and simmer covered for 20 minutes. Puree soup in batches, push through sieve. Return to pan and season. When soup reboils, add cream. Heat through without boiling.
Spinach Soup.
Place pine nuts in pan, stir over low heat until golden brown; remove from pan immediately. Add butter, crushed garlic and chopped onion to pan; cook until onion is transparent. Add spinach and stock, bring to boil, reduce heat and simmer gently, covered for 15 minutes, stirring occasionally. Pour soup into blender, add pine nuts and parsley, blend until pureed. Push mixture through sieve. Return to pan, add combined cornflower and water. Stir over medium heat until soup boils, season.
Grand Finally.
Pour soup into 2 separate jugs. With one jug in each hand, pour soup into individual bowls at the same time, then swirl soups gently with the handle of a spoon.
You can prepare the soups ahead of time and reheat when ready to serve.