Cauliflower cream soup is very unusual both in taste and appearance. It retains an amazing creamy-white color, which immediately makes you want to try the dish. And its delicate aftertaste will surely be appreciated even by gourmets.
Ingredients
- Cauliflower - 500 g
- Potatoes - 150 g
- Onion - 1 piece
- Butter - 30 g
- Cream - 100 ml
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Finely chop the onion and fry in butter.
Disassemble the cauliflower into inflorescences and cut several of them into thin plates. Fry them separately for decoration.
Send finely chopped potatoes and cauliflower to the onion, pour hot water, season and cook for 20-25 minutes after boiling.
Drain the liquid, but do not pour it out. Chop the vegetables with a blender, pour in the cream and add the right amount of broth to the desired consistency.
Warm up the soup again and garnish with cauliflower plates. You can add a spoonful of soy sauce.
