Cauliflower puree soup
Tasty, tender cauliflower cream soup. This soup is quick and easy to make and is great for feeding young children who have difficulty feeding cauliflower. The soup can be served with croutons, chicken pieces, herbs, fried bacon, or a few florets of cauliflower can be placed in a bowl rather than shredded.
Constituents:
- cauliflower - 1 small head
- potatoes - 3 medium sized pieces .
- onion - 1 onion
- cream 15-20% - 200 ml
- salt, pepper - to taste
- cream butter - 2 tbsp .
Cauliflower puree soup preparation:
In a thick-bottomed saucepan, melt the butter.
Finely chop the onion and fry until soft (without browning) in the butter.
Fry the onion until soft (without browning).
Cut the potatoes into small cubes, divide the cauliflower into florets and add to the onions.
Fill the vegetables with water to cover the vegetables and simmer until the vegetables are cooked through, about 25-30 minutes.
Then drain the vegetable broth (save it), leaving 1 cup of broth in the pot, and with a blender whisk into a homogeneous mass.
Blend the vegetables into a homogeneous mass.
Soup salt and pepper, pour in the cream and more broth if necessary, bringing to the desired thickness.
If you like, you can add a clove of garlic squeezed through a garlic press to spice up the soup.
Put the soup on the fire, bring to the desired temperature, but do not bring to a boil.
Serve the soup, garnishing as you wish.
Enjoy!"
