Cauliflower Soup
There are several good reasons to try this soup. First, you are sure to succeed, because it really is simple. Second, you will be pleased, because it really is tasty. Third, you will have a healthy meal in front of you, because cauliflower really is rich in protein, minerals and vitamins…
- Time
- 30 min
- Servings
- 4
5.0 · 1 rating
By Bojan Nikolić ·
Preparation
-
1
Peel the carrot and dice it.
carrot
-
2
Remove the cauliflower leaves and break the head into small florets.
cauliflower
-
3
Fry the carrot briefly (about 5 minutes).
carrot
-
4
Pour in the water, add the cauliflower and cook everything together for about 10 minutes, until the cauliflower is soft.
water
cauliflower
-
5
When the cauliflower has softened, purée it.
cauliflower
-
6
Add the peppercorns, the milk and the bay leaf.
black pepper
milk
bay leaf
-
7
Add the chicken stock cube and cook everything together a little longer.
stock cube
Roux
-
8
Heat the oil well and fry the flour briefly, stirring all the time.
sunflower oil
flour
Tip: The flour should turn pale yellow; it must not darken.
-
9
Add the cooled roux to the soup, stir and bring briefly to a boil.
Tip: To avoid lumps, the roux must be cool before it goes into the soup. You can wait for it to cool a little, or simply add a little cold water to it.
Serving
-
10
Serve the hot soup with sour cream, which is a must.
sour cream
