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:
- Potatoes - 400 g
- Cauliflower - 300 g
- Cream (10%) - 200 ml
- Salt (To taste)
- White pepper - 1/2 teaspoon
- Nutmeg - 1/3 teaspoon
- Onions - 2 pcs
- Wheat flour / Flour - 100 g
- Sweet paprika - 1/2 teaspoon
- 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 |
|
Cut onion into rings |
|
Mix flour, paprika and salt in a bowl, put onion rings in it and shake well |
|
Dip the rings first in beaten egg, then in breadcrumbs |
|
Place onion rings on a baking sheet lined with parchment, drizzle with oil, bake in the oven at 180° until soft and brown |
|
Serve the soup hot or warm, garnished with the onion rings and a sprinkle of chopped peanuts |
Salt, Sweet Paprika, Vegetable Oil, Flour, Wheat Flour, Onions, Breadcrumbs, White pepper, Cauliflower, Cream, Nutmeg, Peanuts, Soupy, Broths and Soups, Hot Soups
