In this recipe, we will show you how to cook very tasty soup Cauliflower puree is the first dish for which the body will thank you very much!
All vegetables are useful, but not for everyone. in mind various diseases certain vegetables may not be for everyone. In this connection cauliflower unique - it can be eaten by everyone without exception, because. she has no contraindications. Doctors and nutritionists strongly recommend both children and adults to regularly consume cauliflower, including those with gastrointestinal diseases and excess weight.
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- Serves: 8 Total time: 30 min.
- Skill Level: Easy Rush Cost: Cheap as chips.
Cauliflower contains delicate fiber, which is very easy to digest.
One of the best dishes, the most useful and delicious that can be prepared from cauliflower is puree soup. This soup has delicate taste and it turns out very appetizing.
cauliflower soup recipe
Photo: povarenok.ru
This delicious soup takes 30 minutes to make and is perfect if you're fancying something a little different for lunch or as a starter. This simple soup recipe brings cauliflower, potatoes, onions and rich stock-based cream to make one mouth-watering bowl of warming soup. Once you've tried Gordon Ramsay Cauliflower Soup Cream, you'll want to do it all over again.
Truffle oil to drizzle. . For a special touch, check out the truffle-infused oil at the supermarket and deli. It's not cheap, but it lasts for a while. Heat the oil and olive oil in a large saucepan, then dip the cauliflower, potatoes and onions into the flower beds. Pot together for about 10 minutes over low heat, stirring occasionally, until vegetables are softened but not coloured. Stir in the cream and purée the soup with a freestanding or handheld splatter blender until smooth. For croons, heat olive oil or goose fat in a skillet over medium heat. Add bread cubes and fry until golden and crispy, turning frequently. Drain onto kitchen paper and sprinkle a little sea salt. Return the soup to a clean saucepan, check the seasoning and reheat gently. Place in warmed bowls, dip a little in truffle oil and scatter a few croatons on top.
- Remove the stem from the cauliflower and cut into florets.
- Pour into stock and bring to a boil.
- Add milk with some seasoning and return to simmering.
700 ml water
400 g cauliflower
150 ml cream 22%
100 g melted cheese
2 each carrots and potatoes
parsley
pepper mix
salt
How to make cauliflower soup:
Rinse the cabbage and disassemble it into inflorescences, wash and peel the carrots and potatoes, cut into medium-sized pieces, put in a saucepan, pour in water, bring to a boil, boil the potatoes until tender over medium heat.
He will not use synthetic truffle oil, but he will use truffle infused oil. Gordon Ramsay would not put truffle oil on any meal. Great what you need on a cold day. Just started cooking cauliflower soup, tomato, chicken easy to cook and tastier, and then canned sylvia.
If you want to save paper. Just add a spoonful of sugar. Gordon Ramseys from cauliflower soup. Place cauliflower, potatoes and onions in large saucepan with butter and half butter. Gently heat the contents until they begin to sizzle, then cover and sweat over low heat for 10 minutes, stirring occasionally. Pour into a stock and bring to a boil, then pour in the milk and carefully return to a boil. Blend everything in a food processor or blender in batches. For extra creamy texture, press the puree through a sieve from the back of the ladle. Stir in the rest of the cream. To serve, pick mushrooms. Wild mushrooms can be gritty, so wash them quickly in a bowl of cold water then dry well and wipe clean. Trim the stems and chop or finely chop the mushrooms. Heat the remaining oil in a skillet and, when very hot, sauté the mushrooms immediately until they are well fried, seasoned with salt and freshly ground black pepper as you cook them. Reheat the soup until the piping is hot. Check seasoning and ladle into preheated bowls. Place the mushrooms in the center and sprinkle lightly with the onion.
- Vegetables should be softened, but not dyed.
- Thus, there will be no waste from the milk.
On the coarse grater rub processed cheese after keeping it in the freezer.
Put the cheese in a saucepan with the cooked vegetables, stir, then remove from heat, pour the soup into a deep container and puree with an immersion blender, then pour back into the saucepan, return to the fire and pour in the cream.
Pepper and salt the soup to taste, bring to a boil over medium heat and immediately remove from heat.
Walkthrough. The people of the Mediterranean have long enjoyed cauliflower in many forms - fried; fried; fried; or in such crazy dishes! And if you want to try it raw, the Mediterranean way is to toss cauliflower into a colorful salad with a spicy vinaigrette.
The key to this cauliflower soup is its rustic texture and earthy flavor.
Today we turn to flavored fried cauliflower soup. It's not smooth and cheese soup, as you would expect from cream with cauliflower soup. Although this soup is a lot of cream, there is no cheese in it. The aromatics of onion and garlic along with the warm aromas of spices such as cumin, paprika and turmeric complete the soup with a unique depth of flavor.
Before serving, let the soup brew for 5-10 minutes and, pouring it into plates, sprinkle with parsley.
Bon appetit!
cauliflower soup recipe video
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My neighbor (she is Polish, a former ballerina and an excellent hostess) taught me how to cook this soup. A dish under the motto "chastka z good home" (a treat from good home) - this means that they don’t spare good quality fresh products on the dish, they don’t save on real oil, they cook exquisitely and serve beautifully :) I love this approach to food, I will share the neighbor’s recipe with you, let you also be pleased, beautiful and delicious homemade :)
Step by step for this creamy fried cauliflower soup
Scroll down for a printable recipe
Preheat oven to 425 degrees Fahrenheit. Arrange the cauliflower flowers on a large lightly oiled baking sheet; use two baking sheets if you need to. Sprinkle the cauliflower with salt and pepper and finely olive oil. Remove from oven when brown and ready. Meanwhile, heat 2 tablespoons olive oil in a large heavy pot or dutch oven. Saute onion in hot oil until translucent.In a saucepan over low heat, melt fresh butter- 100 gr, add chopped onion (1 pc) there and simmer it until soft (do not allow frying!) THIS moment is the most important - it determines the taste and aroma of the soup. 
Disassemble the cauliflower (1 kg) into inflorescences (at the same time, about 800 g of it will remain from 1 kg). 1 carrot cut. Put cabbage and carrots in a saucepan with onions and pour water over it so that it slightly covers the vegetables. Cook until vegetables are soft (20 minutes). During cooking, salt to taste. 
Select all vegetables with a slotted spoon; puree them with a blender or in a food processor until homogeneous mass. Add 200 g of cream to the mass and, continuing to beat, add the broth in which the vegetables were boiled, until the density that you like. I usually have about a cup of broth left - I like thicker cream soup, but you can use all the broth. 
Put the soup back into the saucepan, bring to a boil and simmer for 2 minutes. 
With crackers (white or black) or with small profiteroles - mmmmmmmm! You can add a spoonful of sour cream.
The soup, thanks to butter and cream, has a very soft, cozy, warm aroma, so I don’t put any spices. Only on top of a plate a little finely chopped dill "for color".
It is prepared quickly (30-35 minutes), simple, all products are available and inexpensive. Try it, you will like it!
Add chopped garlic, turmeric, sumac, cumin and paprika. Stir together for a few seconds until fragrant. Stir to coat the cauliflower well with the spices, then add the vegetable broth and water. Bring to boil over medium heat. Cover and cook for five minutes, or until the cauliflower has softened as it has absorbed some of the liquid.
Creamy Cauliflower Soup
Uncover and remove from heat instantly. Return to medium heat and stir in the fat-free half and half lemon juice. Then stir in the rest of the roasted cauliflower florets you reserved earlier. Cook briefly to warm up the soup. Test and add a pinch of salt if needed. Finally, stir in the chopped dill. Serve hot with your favorite bread.
*My husband and daughter ate this soup for breakfast, lunch and dinner, ignoring everything else - I liked it so much :) It's cauliflower season - try it!
** No potatoes! Just take my word for it, no potatoes are needed there!
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