Cauliflower puree soup

Simple Creamy Cauliflower Soup


Delicate, thick and creamy cauliflower puree soup served with crispy crackers, emphasizing its silky texture. You will need:
- 1 cauliflower head;
- 3 tablespoons of butter;
- 1 onion;
- ½ tsp. Finely ground salt;
- 2 cloves of garlic;
- 2 cups of chicken or vegetable broth;
- ¼ teaspoon white pepper;
- Pinch of nutmeg;
- 2 cups of cream with fat content from 10 to 20%;
- 2 tablespoons chopped parsley;
- croutons for garnish.
Peel the onions and garlic. Onion cut into small cubes, chop garlic. In a large soup pot over medium heat, melt 1 tablespoon of unsalted butter, fry the onions to transparency, then add garlic and fry for another 1 minute. Rinse the cabbage, dry and disassemble into florets. Put in a saucepan and cook, stirring for about 3 minutes.
When you disassemble the cabbage into buds, try to make them the same size, this will allow them to be prepared at the same time.
Pour in the broth, bring to a boil and simmer the soup over low heat until the cabbage is soft. Pure in a food processor or directly in a saucepan with a hand blender. Season with salt, pepper and nutmeg, pour in the cream and warm the soup. Add the butter and parsley, put the croutons and serve to the table.

Recipe for cauliflower soup with curry and pepper puree


If you like sharper and more spicy dishes, make cauliflower curry soup. Take:
- 1 cauliflower head;
- 1 onion;
- 4 tablespoons of olive oil;
- 2 cups of orange juice;
- 1 tablespoon of curry powder;
- 1 cup chicken broth;
- 1 red bell pepper;
- ½ cup of tomato juice;
- salt and pepper.
You can take pepper of a different color, but red creates a beautiful bright accent.
Preheat oven to 180 ° C. Disperse the cauliflower head into florets. Peel the onions and cut them into small cubes, place them in the roaster along with the cabbage, season with two tablespoons of oil, salt and pepper and mix well. Bake for 30 minutes until light caramel color. Transfer to a saucepan and pour in orange juice, broth, add curry powder. Bring to a boil, reduce heat and cook for another 15 minutes.Puriru immersion blender or in a food processor.
Remove the stem, lintel and seeds from the pepper. Cut the peppers into strips, put in a saucepan, pour in tomato juice, add 2 tablespoons of olive oil, pepper and salt, cook until the peppers are soft. Pure blender. Spread cauliflower soup in plates and decorate each with a few tablespoons of pureed pepper.


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