By Espinasse Jacote
Level of difficulty Easy
Preparation time 15mins
Cooking time 5mins
Boil some water.
Meanwhile, cut the courgette without peeling or break the cauliflower into pieces. Blanch in salted water with garlic. Drain. Put in a blender with milk, the proportion is based on the number of people, you'll need a quarter of milk per guest.
Refrigerate - if you chill it for more than 2 hours, cover with cling film. Just before serving, whip up the cream and place a dollop on the soup in each bowl. Sprinkle with paprika or curry powder, add the croutons on top and serve.
This is an easy starter, prepared in advance, that does not cost much, and that does monopolise the kitchen!