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Ingredients

Adjust Servings:
1 head cauliflower, large (~1.3-1.5 kg)
1 medium onion
2 cloves garlic
2 medium potatoes
100 g cheese
100 ml double cream (33-36%)
1 pinch nutmeg
3 tbsp olive oil
30 g ghee or butter
Salt
Freshly ground black pepper
1-1,5 л воды
50 ml vermouth (e.g. Martini dry), optionally
For serving:
Parsley, chopped
Butter, melted
Silky Cauliflower Soup

Silky Cauliflower Soup

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 30
  • Serves 6
  • Medium

Ingredients

  • 1 head cauliflower, large (~1.3-1.5 kg)

  • 1 medium onion

  • 2 cloves garlic

  • 2 medium potatoes

  • 100 g cheese

  • 100 ml double cream (33-36%)

  • 1 pinch nutmeg

  • 3 tbsp olive oil

  • 30 g ghee or butter

  • Salt

  • Freshly ground black pepper

  • 1-1,5 л воды

  • 50 ml vermouth (e.g. Martini dry), optionally

  • For serving:

  • Parsley, chopped

  • Butter, melted

Directions

Share

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!

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Steps

1
Done

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

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

Add the garlic. Cook together for 1 min. Don’t let the garlic go brown.

4
Done

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

Add the potatoes. Cook together for 2-3 min.

6
Done

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

Coarsely grate the cheese.

8
Done

Remove from heat. Puree with a hand blender or food processor. If the soup is too thick, add some boiling water.

9
Done

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.

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