Elda Avila

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Cauliflower soup

40 mins
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This recipe for cauliflower cream has a delicious flavor because it has a little pore and onion. The presentation of the soup is very good because it is decorated with golden bread cubes, cauliflower florets and parsley. I recommend it to you
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4 portions
  • 300 grams cauliflower
  • 1 tablespoon butter
  • 1 onion, little
  • 1 leek, boy, only white part
  • 1 tablespoon flour
  • 1 cup milk
  • 2 cups chicken soup
  • 4 slices bread, in squares
  • fresh parsley
  • 3/4 cups cauliflower, small cut cauliflower florets


Put the cauliflower to cook in 1/2 cup of water and the chicken stock until it boils and then lower the heat, cook 7 minutes more.
In a blender puree the cauliflower and the liquid in the saucepan until it is well ground.
In a saucepan melt the butter, add the previously chopped onion and pore as thin as possible, cover the saucepan and cook for 5 minutes. Move the onion and pore occasionally so it does not brown.
Add the flour to the saucepan and stir for a minute on a low heat, add the milk and stir constantly until the mixture is homogeneous and slightly thickens and boils. Add the cauliflower puree and move well, reserve.
To make the ornament, cut the box bread into squares and brown them in butter until golden brown. Take out and put on paper napkins to absorb the fat, sprinkle salt.
Reheat the soup and season with salt and pepper, serve it in individual dishes and sprinkle with small squares of bread, cauliflower florets and chopped parsley.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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