Cauliflower puree soup

Cauliflower has excellent taste and dietary qualities. The food used heads. Dishes with cauliflower are prepared from pre-boiled inflorescences in fried or stewed, with butter-egg sauce or butter. This product is well combined with potatoes or other vegetables, it can be marinated, salted, frozen with a different set of vegetables or separately. Young inflorescences are used to prepare diet soups and transparent broths, which are not inferior to chicken first dishes in taste and nutritional quality. The most popular is the soup-puree from cauliflower. To preserve the white color when boiling the inflorescences, put some sugar in the boiling water. Especially delicious is cabbage, if it boil in mineral water.

Recipe 1

Adding garlic, broccoli and spinach enriches the soup-puree from cauliflower with taste and aroma. To make it thicker, it is best to use potatoes. For 6 servings you will need ingredients:

• 2 tablespoons buttery butter;
• 1 large onion, cut into small cubes;
• 4 chopped clove of garlic;
• 2 large potatoes, peeled and cut into 6 parts each;
• 2 carrots, cut into 6 pieces each;
• 2 cups (thin) chicken broth;
• 1 head of cabbage colored, disassembled for inflorescence;
• 1 cup (faceted) of milk;
• 1 tablespoon of tea salt;
• ½ teaspoon black pepper;
• 1/8 of a spoonful of ground nutmeg nutmeg;
• 1 tablespoon sherry dry;
• 1 tablespoon canteen finely chopped leaves of fresh parsley.

In a saucepan, heat butter on medium heat, fry the onions and garlic until the onions are clear, about 5 minutes. Carrots, potatoes are thrown and stewed for another 5 minutes. Pour the chicken broth, bring to a boil. Spread the cauliflower, cover with a lid, reduce the heat and cook until the softness of the vegetables, up to about 20 minutes. Remove from the fire. Mash them in batches in a blender or in a food processor. Return everything to a pan, set a low heat and add milk, salt, nutmeg, pepper and sherry. Heat to a boil, remove from heat and serve, decorating with parsley greens.

Recipe 2

With ginger and green onions, soup-puree from cauliflower is also prepared. For 8 servings, the following products will be required:

• 2 roots of pearl onions (leeks), including using the green part (5 cm from the root), washed, cleaned, cut open, and then across;
• 2 tablespoons olive oil;
• 1 celery (stems and large-sliced leaves);
• 2 tablespoons buttery butter;
• 1½ tablespoons of garlic cloves finely chopped;
• ½ tablespoon curry powder;
• 2 teaspoons ground tea ginger;
• 6 cups of thin broth (chicken or vegetable);
• ½ lemon (juice);
• 1 head of cabbage colored, remove the core and broken into inflorescences;
• salt;
• black pepper.

Heat the oil in a heavy saucepan over low heat. Fry leeks and celery with leaves until half cooked, 5 minutes, add the garlic, continue to simmer as much. Sprinkle curry and ginger, cook on very low heat, so that they are soaked with vegetables, about a minute. Add some broth, lemon juice and cauliflower blossoms. Increase the heat and bring to a boil, reduce heat and cook for 15 minutes. Allow to cool slightly. Mash in the food processor, bringing the mixture to a homogeneous consistency. Pour in addition broth to the desired density. Heat to a boil and season with lightly salt and pepper. Soup-puree from cauliflower is ready!

Recipe 3

For slightly spicy aromatic soup, puree from cauliflower with velvety texture and pleasant creamy color will require ingredients:

• 600g of colored cabbage, divided into inflorescences;
• 1 carrot (put whole);
• 1 parsley (root), cut finely;
• ¼ celery root (if it is small, then ½ part), cut finely;
• 2 roots of pearl onions (white part of leeks), cut finely;
• 2 tablespoons of blue cheese (can be Roquefort), crushed;
• 3 cups (thin) broth;
• 2 cups (faceted) of milk;
• 3 black peppercorns;
• Pepper white ;
• salt;
• 2 leaves of laurel;
• 3 peas of sweet pepper ;
• 1 tablespoon of onion, green, finely chopped.

Sweet and black pepper together with a bay leaf is wrapped in a piece of gauze and bandaged with a thread. Leeks, parsley root, carrots, cauliflower are thrown into a large saucepan with milk and broth. Add the spices bound in the gauze (thread left outside to easily pull out the spices). Boil the soup for 30 minutes, until the softness of the vegetables. At the end of cooking put the crushed cheese. Remove the carrots and spices. The mixture is wiped through a sieve. Season with salt and white pepper. Before serving, sprinkle with chopped green onions.