Cauliflower cream soup recipe
Cauliflower Cream Soup recipe
|1 kg||cauliflower, in florets|
|1 clove(s)||garlic, minced|
|salt and freshly ground black pepper|
|2 tbsp||olive oil|
|1 l||vegetable stock|
|1 tbsp||lemon juice|
|200 g||white bread, cut into 2cm cubes|
|75 g||herb butter|
|80 g||crème fraîche|
In a pan heat the oil. Sauté the onion and the garlic until lucent. Add the cauliflower florets. Cook stirring for 2-3 minutes. Pour in the stock and bring to a boil. Season to taste with salt, pepper, sugar and lemon juice. Cook over low heat for 12-15 minutes.
Roast the bread cubes in the 50g of the herb butter until crispy all around. Take out of the pan.
With a slotted spoon take out of the soup approximately a quarter of the cauliflower florets and set aside. Purée the soup adding the milk. Bring to a boil again. Return the cauliflower florets. Stir in the crème fraîche. Check seasoning and correct if necessary.
Melt the remaining herb butter.
Ladle the soup into soup bowls and serve drizzled with a little herb butter and sprinkled with the croûtons.
ca. 15 min
ca. 30 min
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