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Print Recipe
Cheese Cream Soup with Cauliflower Recipe
Autumn is the time for hot soups. Is preparing quickly, without problems, most the, for places vegetable soups.
Cook Time 60 minutes
Servings
Ingredients
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. Cover with water and cook until tender.
    Cover with water and cook until tender.
  3. While the vegetables are cooking, finely chop the onions and carrots. Add the butter to the pan.
    While the vegetables are cooking, finely chop the onions and carrots. Add the butter to the pan.
  4. Pass the onions and carrots until Golden brown.
    Pass the onions and carrots until Golden brown.
  5. Vegetables are ready. Put them in a blender bowl, add spices, thyme, a piece of butter and cheese. Add a little broth with vegetables.
    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. Beat into a fluffy mass.
    Beat 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 greens.
    Here is such an airy cream soup, with a delicate texture turned out. Garnish with finely chopped vegetables, croutons and greens.
  8. Enjoy your meal.
    Enjoy your meal.

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