Print Recipe
 Cheese Cream Soup with Cauliflower Recipe
Autumn is the time of hot soups. It is prepared quickly, without problems, the very thing for lovers of vegetable soups.
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Special Food Dishes
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Special Food Dishes
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. First you need to finely chop the potatoes and carrots. Disassemble the cabbage into inflorescences.
    First you need to finely chop the potatoes and carrots. Disassemble the cabbage into inflorescences.
  2. Fill with water and cook until tender.
    Fill with water and cook until tender.
  3. While the vegetables are cooking, finely chop the onion and carrot. Add butter to the pan.
    While the vegetables are cooking, finely chop the onion and carrot. Add butter to the pan.
  4. Fry the onion and carrot until golden brown.
    Fry the onion and carrot until golden brown.
  5. The vegetables are ready. Put them in a blender bowl, add spices, thyme, a piece of butter and cheese. Add a little broth with vegetables.
    The vegetables are ready. Put them in a blender bowl, add spices, thyme, a piece of butter and cheese. Add a little broth with vegetables.
  6. Whisk into a fluffy mass.
    Whisk into a fluffy mass.
  7. Here is such an airy cream soup, with a delicate texture turned out. Garnish with finely chopped vegetables, croutons and herbs.
    Here is such an airy cream soup, with a delicate texture turned out. Garnish with finely chopped vegetables, croutons and herbs.
  8. Enjoy your meal.
    Enjoy your meal.
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