Broccoli And Cauliflower Soup With Corn - cooking recipe

Ingredients

2 ounces butter
4 ounces carrots, chopped
4 ounces scallions, chopped
4 ounces onions, chopped
4 ounces celery, chopped
2 ounces plain flour
2 pints vegetable stock
1 lb broccoli, chopped. Florets and stalks kept separate
1/2 lb cauliflower, chopped. Florets and stalks kept separate
salt
fine ground pepper
5 ears corn on the cob, kernels shaved off
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
7 fluid ounces cream

Preparation

Melt the butter in a large pan over moderate heat, add the carrot, scallions, celery and onion. Cover and sweat for 5-10 minutes until soft.
Add the flour and stir it in until well incorporated. Meanwhile, heat up the stock in a separate pan.
Whisk in the vegitable stock. Then addthe broccoli and cauliflower stalks and fine ground pepper to taste. Bring to a boil, reduce to a simmer for 10 minutes, then blend in a food processor or blender.
Return the soup to the pan over heat. Add the corn and the broccoli and cauliflour florets, simmer for 5-10 minutes. Finally, add the herbs and cream and salt to taste, bring up to temperature and serve.