Mince the garlic and onion, and fry until soft in oil and butter in a pan.
2
If you have a little white wine left over or a tame beer in the fridge, this is the moment to use it up! Use about 1 dl per serving. Stir it in and bring to a boil.
3
Cut the broccolini and cauliflower into small pieces and add them to the pot.
4
Add sriracha, season well with pepper and a little salt.
5
Add vegetable bullion and water. Let this simmer for 20 minutes with the lid on.
6
Add creme fraiche, lemonjuice and parmesan. Mix with an immersion blender until smooth. If you make this dish as part of the weekly menu, set aside 1 dl per serving of the soup. This will be used for white sauce for pizza! Cool and place it in the fridge to a clean box with a lid.
7
Dice the slice of bread and fry it into crispy croutons in the frying pan with oil and a little butter. Season with desired spices or some grated parmesan.
8
Serve with freshly baked croutons and grated parmesan!
