Cauliflower puree soup

This soup combines different textures- tender puree soup and crunchy peanut-butter rings for an unforgettable soup
Ingredients for cauliflower puree soup:
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Potatoes
-
400 g
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Cauliflower
-
300 g
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Cream
(10%)
-
200 ml
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Salt
(To taste)
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White pepper
-
1/2 teaspoon
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Nutmeg
-
1/3 teaspoon
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Onions
-
2 pcs
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Wheat flour
/
Flour
-
100 g
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Sweet paprika
-
1/2 teaspoon
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Breadcrumbs
/
Breadcrumbs
-
250 g
-
Peanuts
-
60 g
-
Vegetable oil
-
60 ml
How to cook cauliflower puree soup step by step with photos
|
Boil the potatoes until soft, salt the water, add a bay leaf for flavor (take it out later)!) |
|
Pinch the cauliflower into florets and boil them |
|
Puree the potatoes and cabbage, add potato broth to get the consistency of sour cream |
|
Add cream, salt, nutmeg and pepper, boil it down a bit |
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Cut onion into rings |
|
Mix flour, paprika and salt in a bowl, put onion rings in it and shake well |
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Dip the rings first in beaten egg, then in breadcrumbs |
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Place onion rings on a baking sheet lined with parchment, drizzle with oil, bake in the oven at 180° until soft and brown |
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Serve the soup hot or warm, garnished with the onion rings and a sprinkle of chopped peanuts |
Nutritional Value:
Whole Dish: |
Calories
3170.5 Calories
|
Protein
73.4 g
|
Fat
151.3 g
|
Carbohydrates
396.2 g
|
Per Serving: |
Calories 634.1 Calories |
Protein 14.7 g |
Fat 30.3 g |
Carbohydrates 79.2 g |
100g: |
Calories 210 Calories |
Protein 4.9 g |
Fat 10 g |
Carbohydrates 26.2 g |
Salt, Sweet Paprika, Vegetable Oil, Flour, Wheat Flour, Onions, Breadcrumbs, White pepper, Cauliflower, Cream, Nutmeg, Peanuts, Soupy, Broths and Soups, Hot Soups