Cauliflower Cream Soup
Description
Hearty and aromatic soup. A friend of mine from France taught me how to make this wonderful cream soup. The key feature of this dish is to generously use high-quality fresh ingredients. This approach to lunch really suits me, and I hope it will suit you too. I can't wait to share this recipe with you, so let's get started :) How to make cauliflower cream soup - read on. Serve the soup hot.
Instructions
- 1
Step 1
Dice the onion and garlic.
- 2
Step 2
Separate the cabbage into florets.
- 3
Step 3
Place the cabbage in boiling water and cook for 7-8 minutes. Add a pinch of salt.
- 4
Step 4
In a saucepan, heat the butter and sauté the onion and garlic.
- 5
Step 5
Then add bay leaf, 1 large potato, and 3-4 tablespoons of the water used to boil the cabbage to the onion and garlic—cook for 10 minutes.
- 6
Step 6
Add the cooked cauliflower to the vegetables and simmer until the potatoes are done.
- 7
Step 7
Chop the cilantro finely and grate the cheese.
- 8
Step 8
Remove the bay leaf and blend everything in a blender until creamy.
- 9
Step 9
Transfer the mixture to a saucepan, add mustard and sour cream.
- 10
Step 10
Stir the soup well, add salt to taste, and heat without bringing to a boil. Serve with croutons, sprinkled with grated cheese and cilantro.