Cuban Cauliflower Soup with Cheese Sauce
2 servings
30 minutes
Cuban cauliflower soup with cheese sauce is a delicate and aromatic dish that combines the richness of Cuban culinary tradition with the sophistication of European cooking techniques. The history of this recipe begins in the home kitchens of Cuba, where fresh vegetables and fragrant broths play an important role. The softness of the cauliflower perfectly harmonizes with the rich texture of the cheese sauce, creating a pleasant contrast. The flavor of this soup is mild and creamy, with subtle spicy notes from the addition of black pepper and herbs. It is served hot and is perfect for both a light lunch and a cozy dinner. This soup provides a sense of home warmth and care, and due to its simplicity in preparation, it can become a favorite dish in your arsenal.
1
Break the cauliflower into florets and boil in salted water.
- Cauliflower: 200 g
- Salt: to taste
2
Separate the eggs and separate the whites from the yolks. Warm the yolks, add flour, grated cheese, salt, and pepper. Then heat the mixture until thickened, stirring constantly.
- Chicken egg: 2 pieces
- Wheat flour: 20 g
- Cheese: 30 g
- Salt: to taste
- Ground black pepper: to taste
3
Whip the egg whites and combine with the yolk-cheese mixture. Heat again.
- Chicken egg: 2 pieces
4
Place the cauliflower in a soup bowl and pour the egg-cheese sauce over it.
- Cauliflower: 200 g
- Cheese: 30 g
5
Pour in hot broth and sprinkle with chopped herbs.
- Vegetable broth: 500 ml
- Green: 1 bunch