Cauliflower soup

Decorate with capers and chive
oil.

Cauliflower soup may belong to summer but with capers you get a nice winter touch to it. This is a bit healthier version with no cream or butter in it but you may also add some for special guests. I did not even use any salt or pepper and it was still tasty.

This recipe is for 4-5 persons:

1 large cauliflower

½ broccoli
1 liter of milk (less if also using cream)

500 g shrimps

1 jar of capers
½ dl chive (1 pot)
1 dl oil
Salt
Pepper
(for special guests try also with 2 dl cream and 100 g butter)

Cook vegetables in milk.

Mix the chive with oil
in a blender.

Cut the cauliflower and broccoli into small pieces. Cook them in milk on medium fire for about half an hour. Do not burn the milk! Mix the milk and cooked vegetables with a hand blender.

Fry the capers for a couple of minutes in oil.

Mix the chive and oil in a blender.

Just before serving mix the shrimps in to the soup. Do not boil the shrimps because the structure will become otherwise like chewing gum. Taste with salt and pepper. Serve soup on the plates, add capers and chive oil.

Fry the capers.

After 30 minutes mix
the vegetables and milk
with a hand blender.