Soup - just velvety, this says it all...
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Sauté smoked sausage or bacon bits.
Grind parsley, garlic, add 1 tsp of sunflower oil.
Branny bread cut into cubes and dried in the oven. Crumble crackers in greens with garlic.
Fry the onion in butter with carrots.
Soak the beans in cold water for 4 hours. Drain the water, add fresh, bring to the boil, strain again, cover with cold and boil until tender. Separately cook cauliflower. Beans, cauliflower, carrots, onion mix in a blender.
In the resulting puree add the broth and add 2 tbsp of cream cheese.
Bring to a boil and the soup is ready!
Serve in shallow bowls, decorate with croutons and sausage