Correctly choose cauliflower
The first thing you pay attention to when buyingcabbage - it is a strong and heavy head of cabbage, the leaves should be green and look fresh. The color does not necessarily have to be white, it can be yellow, ivory, greenish, grayish, and sometimes even purple, it all depends on the conditions in which it is grown. The main requirement is the absence of dark spots on the head of cabbage. If there are any, they must be cut out. The storage temperature is at 0 degrees for 10 days.
Recipe for creamy cauliflower soup - with added cream
Ingredients:
Method of preparation:Peel and wash all ingredients thoroughly. Finely chop the onion and cut the potatoes into small cubes. Divide the cauliflower into several florets. Melt the butter in a saucepan (it is recommended to use one with a thick bottom) and fry the onion for 4-6 minutes to soften it. Then add the potatoes and cabbage. Fill this mass with water to a level that covers the vegetables. Add pepper and salt. Cook for 25-30 minutes. During this time, the cabbage and potatoes should become soft. After this, drain the broth, leaving it in the amount of one glass. If possible, beat the remaining contents of the pan with a blender. At the same time, add a glass of broth and garlic passed through a press. Beat until you get a creamy mass without lumps. Add cream and heat to the desired temperature. If the cauliflower cream soup is not as thin as you want, you can add the remaining broth. Divide into bowls and add boiled chicken, bacon, boiled egg or croutons if desired. Cauliflower should not be boiled for a long time, especially in water; it is recommended to steam it before making the soup. It is better to quickly remove the boiled cabbage from the broth so that it does not lose its flavor. To improve the taste, you can soak it in milk before cooking. Delicate cauliflower soup is ready. The recipe is based on 4 servings.
The recipe from the cookbook Le Cordon bleu Soups
It is interesting that the first recipe for thisThe dish originated from a favorite at the court of the French king Louis XV. This recipe is included in the diet of French women even today. It has been confirmed over the years that such a soup satisfies hunger well and has a beneficial effect on maintaining a slim body shape. Ingredients:
Garnish:
You need to prepare it as follows:First of all, the cauliflower needs to be sorted into separate florets. As a result, you should get about 300 g of large florets and 50 g of small ones. Put the small ones aside for now. Then place the large florets in a saucepan, preferably with a wide bottom, pouring half a cup of water and half a cup of milk over them. After that, place the saucepan on the stove and bring the contents to a boil. Cover with a lid and reduce the heat to low. Cook for 7 minutes until the cabbage becomes soft. Then, when the cabbage is ready, beat it with the broth using a blender and set aside for now. Finely chopped onions are fried in melted butter in a small frying pan. It is important that the heat is moderate. Fry the onions for 5 minutes until they become soft and translucent, but in no case overcooked. Flour is added to the fried onions. To avoid lumps, stir it well. Add the prepared mixture to the milk, stir well and bring to a boil again. After the mixture has boiled, add the previously prepared cabbage puree and bring to a boil again. Add salt and pepper to the resulting mixture. It is better to use freshly ground pepper. After this, remove the prepared dish from the heat. The next step is to prepare the side dish. Pour some water into a small saucepan, add some salt and bring to a boil. Throw in small florets of previously selected cauliflower and cook for 2 minutes until they become soft. Then drain the water and set everything aside for now. Cut the bread into small cubes and fry in sunflower oil in a frying pan until they are golden brown. Salt and pepper the resulting croutons. The prepared dish is usually served sprinkled with fried croutons and boiled small florets of cabbage. The soup has a very delicate taste with a hint of milk. Due to the short cooking time, 30-35 minutes, and the excellent taste, it will be a desired dish for any housewife. The recipe is designed for 4 servings.
Soup recipe with red gourmet caviar
Ingredients:
Method of preparation:The cabbage is separated into florets. Large florets should be finely chopped. Small florets should be boiled in water. After the small florets are boiled, they should be cooled so that they remain firm and do not become soft. It is advisable to fry the white part of the leek in a frying pan at the same time as cooking the cabbage, having previously finely chopped it. While frying the onion, you need to stir it constantly so that it does not burn, but remains transparent and soft. Take a clean saucepan and pour all the prepared milk into it, also adding finely chopped florets of cabbage. Bring to a boil and reduce the heat so that the milk does not run away. Cook for 5-7 minutes. The next step is to add chicken broth, in which the cabbage continues to cook until it softens. Chopped parsley, spices to taste and cream are added to the boiled cabbage. All this is chopped with a blender. Serve on a plate, garnished with small boiled cauliflower florets and a small amount of red caviar. The recipe is designed for six servings.
Recipe for friendly hosts
This dish requires no skimping on quality ingredients, and should be served beautifully and elegantly. Ingredients:
Cooking instructions:In a small saucepan, melt the butter over low heat and add finely chopped onion. Do not fry the onion, but rather simmer it until it becomes soft. This will preserve the future aroma and taste of the soup. From a kilogram of cauliflower, after it has been disassembled into florets, 800 g should remain. Peel and chop the carrots. Place the cabbage and carrots in a saucepan, pour a little water on top, add salt and cook for 20-25 minutes until the vegetables become soft. After the vegetables are cooked, carefully remove from the saucepan and beat with a blender until creamy. Cream is added to the resulting mixture and, if necessary, the broth left over from cooking the vegetables to give the desired consistency. Bring the resulting soup to a boil in a saucepan and cook for another two minutes. A spoonful of sour cream will not hurt, which can be added to the resulting soup. Serve garnished with small croutons and a little dill. This recipe will surely please both husband and children. Potatoes are not appropriate in this recipe, no need to experiment. The recipe is made for 6 servings.
Low-calorie recipe
Ideal for those trying to lose weight. Contains only 49 kcal. Ingredients:
Cooking process:Mix milk and water and bring to a boil in a saucepan. Separate the cabbage into florets and pour into the boiling diluted milk, adding salt at the same time. Cook the cabbage over low heat until soft. Fry finely chopped onion in butter in a frying pan. As soon as it becomes transparent, add leek rings. Frying time should not exceed 5 minutes. Add fried onion to the boiled cabbage, and beat everything together with a blender until smooth, then bring to a boil. It is recommended to serve with croutons and herbs. The recipe is designed for 4 servings.
Recipe with cheese
The presence of Cheddar cheese in the soup gives it a thick, rich flavor. Necessary products:
Cooking instructions:To prepare, you will need an oven preheated to 200-220 degrees. Coarsely chop all the vegetables, only grate the cheese on a fine grater. Then put the vegetables on a baking sheet, sprinkle a little salt. Bake the vegetables for half an hour until fully cooked. Beat the prepared vegetables until smooth with a blender and place in a saucepan, pour chicken broth on top. Bring to a boil. Add the previously grated cheese to the resulting dish and season with thyme and pepper. Garnish the finished soup with small slices of toasted bread. The recipe is designed for 4 servings. To prepare a good creamy cauliflower soup, you need to follow the following rules.
