Cauliflower cream soup is a delicious dish with a very delicate texture. Cabbage is made up primarily of fiber, which is easy to digest. Cream gives the soup an exquisite taste.
The peculiarity of the cream soup is that at a certain stage it is whipped with a blender. If you don't have a blender, you can try whisking with a mixer or in a food processor. Other whipping tools don't work. No matter how well you cook your vegetables, you won't be able to grind them completely with a crush. Plus it will take a long time.
To prepare 4 servings of cauliflower cream soup you will need: 500 grams of cauliflower, 100 ml heavy cream, 1 potato, 1 tbsp. vegetable oil, 1 head of onion, 1 liter of vegetable broth, a pinch of pink pepper, 1 tbsp. salt.
Dice the onion and potatoes. Pour oil into a saucepan, heat and fry prepared vegetables for 2-3 minutes.
Rinse the cauliflower and disassemble into inflorescences. Place the flowers, potatoes, and onions in a saucepan. Pour in vegetable stock and cook for 20 minutes. Then remove the pan from heat and cool slightly. Remove some of the boiled inflorescences from the pan and set aside. Now whisk the soup with a blender until creamy, and then add the cream, salt and pepper. Bring the soup to a boil again. While serving the soup, add cabbage blossoms sprinkled with pepper to each bowl.
During cooking, the liquid should completely cover the vegetables.
Cabbage and potatoes can be cooked in vegetable broth in the same saucepan. Since the cabbage will cook faster than the potato, add it 5 minutes later. If during cooking you add more than 1 liter of broth, the soup may turn out to be thin.
You can put mushrooms in the cream soup instead of potatoes. You will need 300 grams of mushrooms or oyster mushrooms. Rinse the mushrooms and chop finely. Fry them in a pan with vegetable oil along with onions. Then cook in vegetable broth with cauliflower. The cooking time for mushrooms and cabbage is the same.
Thanks to the butter and cream, the creamy soup has a great flavor. Therefore, no additional spices are required.
For a thicker soup, add 2 tablespoons to the recipe. flour. During cooking, melt 1 tablespoon in a skillet. butter and sauté the flour on it until golden brown. Then put the flour in a bowl and add a little cream. Rub the flour thoroughly so that there are no lumps. After that, you can add the bulk of the cream.
Serve the finished soup with finely chopped herbs: dill, parsley, cilantro, celery. You can grate any hard cheese on a coarse grater and sprinkle it over the soup. If the smell of garlic doesn't bother you, be sure to add 1-2 cloves to the recipe. If desired, you can add finely chopped egg, pieces of boiled chicken or fried bacon to the finished soup.
A great option is to serve cauliflower cream soup with croutons. Croutons can be made from wheat bread. First, cut the bread into cubes. Sprinkle the seasoning over the cubes. Pour sunflower oil into a frying pan, put sprinkled bread cubes on it and fry for 10-15 minutes. If you want to make croutons, place the sprinkled bread cubes on a baking sheet and place in the oven for half an hour. Homemade croutons can be replaced with purchased kirieshki with any taste.
