Thick Cauliflower Soup with Thyme and Potato Dumplings
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
12
Description
You can make a similar soup with shrimp or add blue cheese or white goat cheese to the bowl. When serving, I recommend grating a bit of frozen lemon into the bowl. By the way, I always have some in the freezer — I use it for morning espresso, on any hot dish (meat, fish, chicken), on pasta, and in cognac... It adds an amazing aroma and flavor...))
Ingredients
- Onion - 2 pieces
- Carrot - 4 pieces
- Coconut Liqueur - 8 fl oz
- Lemon - 1.8 oz
- Potato - 4 pieces
- Chicken Egg - 2 pieces
- Buckwheat Groats - 3.5 oz
- Thyme - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Cauliflower - 1 head
Step by Step guide
Step 1
Bring water to a boil in a 3-liter pot.
Step 2
While the water is boiling, sauté the grated carrot and finely chopped onion until they turn pink, seasoning with salt and pepper.
Step 3
Once the water is boiling, add the potatoes to cook. To speed up the process, add a little vegetable oil.
Step 4
Reduce the heat to low and quickly prepare the dumplings: mash the potatoes, add 2 eggs and flour (I used buckwheat, but any type will work), salt, pepper, and thyme leaves.
Step 5
Increase the heat under the pot to maximum and boil the dumplings. When they float, they are ready. Remove and set aside in a separate dish.
Step 6
In the same water where the potatoes were cooked, boil the large head of cauliflower (not until mushy!!).
Step 7
When the cauliflower is ready, set aside half of the potatoes, carrots, and onions, and puree them.
Step 8
Add the vegetable puree and the vegetables (cauliflower florets, sautéed carrots, and onions) to the pot.
Step 9
Add the cream (I used coconut, but regular cream works too — fat content can vary).
Step 10
Bring the soup to a boil, season to taste with lemon (be careful with regular cream to prevent curdling), salt, pepper, and thyme.
Step 11
Serve with dumplings.
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