Summer cauliflower soup with milk
6 servings
45 minutes
Summer cauliflower soup with milk is a light, airy, and delicate dish of European cuisine that impresses with its simplicity and sophistication. Its history traces back to traditional peasant recipes using available seasonal vegetables. The tender cauliflower gives the soup softness, while carrots add sweet notes complemented by aromatic garlic and onion. The addition of hot milk provides a velvety texture and a warming sensation. This soup is perfect for a summer lunch – it's light yet nourishing, not overwhelming the body while offering a sense of freshness. The special zest comes from cilantro and dill greens that enrich the flavor. It is served with crispy toasts or fresh bread, creating a harmonious blend of simple yet delightful aromas.
1
Slice the onion into half rings and sauté in olive oil.
- Onion: 1 head
- Olive oil: 1 tablespoon
2
Cut the carrot into shapes, fry with onion. Add garlic.
- Carrot: 300 g
- Onion: 1 head
- Finely chopped garlic: 2 heads
3
Divide the cauliflower into florets, place in boiling water, add sautéed onions and carrots. Boil until cooked.
- Cauliflower: 1 kg
- Onion: 1 head
- Carrot: 300 g
4
Add hot milk, salt, sugar, greens, and let it steep.
- Milk: 300 ml
- Sea salt: to taste
- Lump sugar: 2 g
- Fresh cilantro (coriander): to taste
- Chopped dill: to taste