The milk base is perfectly combined with tender cauliflower. Harmony can be traced in everything – in appearance and in the interweaving of tastes. For flavor and piquancy, I advise you to add a freshly ground mixture of peppers and a little thyme.
Ingredients
- Cauliflower - 400 g
- Milk - 500 ml
- Garlic - 2 cloves
- Walnuts - 1 handful
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Bring the milk almost to a boil.
Disassemble the cauliflower into inflorescences and boil in it until soft for a couple of minutes.
Finely chop the garlic and nuts, and send them there as well.
Whisk everything with a blender, bring the soup to a boil again and season to taste.
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