Ingredients
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1 head cauliflower, large (~1.3-1.5 kg)
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1 medium onion
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2 cloves garlic
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2 medium potatoes
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100 g cheese
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100 ml double cream (33-36%)
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1 pinch nutmeg
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3 tbsp olive oil
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30 g ghee or butter
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Salt
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Freshly ground black pepper
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1-1,5 л воды
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50 ml vermouth (e.g. Martini dry), optionally
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For serving:
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Parsley, chopped
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Butter, melted
Directions
My Mum earnestly asked me to publish the recipe for the cauliflower soup which I treated her to and which she often cooks at home now. You should listen to your mum! However, you understand it only when you are a mum but better late than never! : )
This soup is so tender it reminds silk. It has an interesting taste because of the combination of cauliflower, double cream, cheese and a nutmeg note.
I serve it with melted butter and chopped herbs. To my mind, it is a perfect combination.
My Mum and I recommend 🙂
I also recommend you try this creamy mushroom soup which is a pure delight to cook!
Mummy, I love you!
Today's visits: 1.
Steps
1
Done
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Cut the onions into small cubes, the potatoes - into 1x1 cm cubes, garlic - in slices. Cut the cauliflower into 3x3 cm pieces (you may not cut small curds, but cut large ones into 4 parts). |
2
Done
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Warm up some olive oil and 30 g ghee or butter in a pot. Add the onions and cook over low heat until transparent. |
3
Done
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Add the garlic. Cook together for 1 min. Don’t let the garlic go brown. |
4
Done
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Increase heat to high and add vermouth or, if you don’t use any, skip this step. Let vermouth boil out then reduce heat to medium. |
5
Done
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Add the potatoes. Cook together for 2-3 min. |
6
Done
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Add the cauliflower. Pour in enough water to cover the cauliflower. Add some salt and bring to a boil. Then reduce heat to medium and cook for 10-15 until the cauliflower is soft. Don’t overcook it – the cauliflower should still be somewhat tough. |
7
Done
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Coarsely grate the cheese. |
8
Done
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Remove from heat. Puree with a hand blender or food processor. If the soup is too thick, add some boiling water. |
9
Done
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Add the cheese and mix until dissolved. Add double cream, salt to taste, black pepper and a pinch of nutmeg. Bring to a boil, then remove from heat. How to serve: Melt butter before serving. Pour some hot melted butter and sprinkle with chopped parsley and freshly ground black pepper, if desired, on top before serving. How to keep: Can be kept refrigerated for 2-3 days. |