This cauliflower cream recipe has a delicious flavor as it includes a bit of leek and onion. The presentation of the soup is very nice because it is garnished with golden bread cubes, small cauliflower florets, and parsley. I recommend it.
3/4 cups cauliflower , small cut cauliflower florets
Preparation
40 mins
0 mins
Low
Cook the cauliflower in 1/2 cup of water and chicken broth until it boils, then reduce the heat and cook for 7 more minutes.
In a blender, puree the cauliflower and the liquid in the pot until well blended.
In a saucepan, melt the butter, add the finely chopped onion and leek, cover the saucepan, and cook for 5 minutes. Stir the onion and leek occasionally to prevent them from browning.
Add the flour to the saucepan and stir for one minute over low heat, add the milk, and stir constantly until the mixture is smooth and thickens slightly and boils. Add the cauliflower puree and mix well, set aside.
To make the garnish, cut the sandwich bread into cubes and toast them in butter until golden. Remove and place on paper towels to absorb the grease, sprinkle with salt.
Reheat the soup and season it with salt and pepper, serve it in individual bowls and sprinkle with bread cubes, small cauliflower florets, and chopped parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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