Cauliflower Cream Soup
⏳ Time
50 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Cauliflower Cream Soup
Ingredients
- Cauliflower - 17.6 oz
- Carrot - 2 pieces
- Onion - 2 pieces
- Potato - 4 pieces
- Bay leaf - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Cream 22% - 1½ cups
Step by Step guide
Step 1
Peel and chop the vegetables into medium-sized cubes. Sauté them in vegetable oil (except for the cauliflower). After that, add about 1.5 liters of water, the bay leaf, and pepper to the vegetables, and then cook until fully done.
Step 2
Break the cauliflower into florets and boil separately from the other ingredients for 15–20 minutes.
Step 3
Drain the broth from the vegetables, keeping it in a separate container. Then mix the vegetables and cauliflower together and blend everything in a blender. Dilute the resulting cauliflower cream soup with the remaining broth to the desired consistency, season with salt, and bring it back to a boil. Once it boils, add the cream to the soup. Cover with a lid and cook for another 10–15 minutes. Serve with croutons and herbs.
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