Soup-Puree of Cauliflower Recipe
My version of cauliflower soup. Very tasty soup – the taste of fresh vegetables is complemented by soft creamy cheese notes!
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Wash the cabbage, disassemble it into inflorescences. Wash potatoes and carrots, peel, cut into medium pieces, pour water, bring to a boil and cook over low heat until the potatoes are ready.
  2. Grate the processed cheese on a coarse grater. Before that, you can put it in the freezer for a while (to make it easier to rub). I recently gave up cheese in packages – it really doesn’t “disperse” well in soup… I use soft processed cheese in the baths. Just add it to the soup with a spoon and mix immediately.
  3. When the vegetables are cooked, add the cheese, mix well and remove from the heat.
  4. Whisk everything together in a blender and pour it back into the pan, put it on fire, add cream, salt to taste, bring to a boil and immediately remove from the stove. Let it brew for 5 minutes.
  5. When serving, sprinkle with parsley and freshly ground pepper mixture. You can use any other greens on request/availability/taste/mood. In this case, I have purple basil.
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