Cauliflower and Broccoli Salad

Clean and rinse the cauliflower and broccoli and cut into small roses. Boil half of the clear soup in each of two small saucepans. Cook the cauliflower florets for 8 min, the broccoli florets for just 4 min, with the lid on, until just cooked. Drain into a colander over a baking dish. Blend the drained clear soup with the yogurt and whipped cream, season with salt, pepper, nutmeg and re-seasoning. Arrange the cauliflower and broccoli florets decoratively on serving plates, drizzle the whipped cream over them. Serve immediately with a small piece of baguette.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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