First courses are very different. Someone loves cabbage soup, someone is an ardent adherent of borscht, while other people prefer something exotic. If you want to diversify your menu, try Cauliflower Cream Soup with Blue Cheese.
It is necessary
- - 500 g of cauliflower;
- - 100 g of potatoes;
- - 400 g of milk 2.5% fat;
- - 200 g of water;
- - 25 g butter;
- - 1 head of onion;
- - 50 g cream 15% fat;
- - 70 g of soft cheese with mold;
- - salt;
- - ground nutmeg;
- - ground white pepper.
Instructions
Step 1
Wash the cauliflower, disassemble it into florets and place in a saucepan. Peel the potatoes and cut them into small cubes. Add it to the cauliflower, pour over the vegetables with a mixture of 200 ml of milk and 200 ml of boiled water. Note that the liquid should cover the vegetables. Cook vegetables over medium heat until tender.
Step 2
Whisk what you get with a blender. Add white pepper, nutmeg and salt.
Step 3
Take a saucepan that has a thick bottom and melt the butter in it. Peel the onion and chop it finely. Add the onion to the butter and cook until the onion is golden brown. It must remain soft. Sprinkle with flour and stir. As a result, the onion should take on a creamy hue.
Step 4
Add cream to the saucepan and cook for 1 minute. Stir constantly, do not let the mixture boil.
Step 5
Remove the pan from heat and add the milk you have left. Mix everything thoroughly and return back to the fire. Bring to a boil, then add the cabbage puree, then cook for another half minute.
Step 6
Finely chop the soft blue cheese and add it to the creamy soup. Stir everything thoroughly, then turn off the heat and cover the soup with a lid.
