Cauliflower and Brussels Sprouts Soup with Cheese
4 servings
30 minutes
This delicate French soup combines the sophistication of cauliflower and Brussels sprouts with the velvety softness of melted cheese. The recipe's origins trace back to the traditions of rural French cuisine, where vegetables and cheeses are used to create hearty yet refined dishes. Chicken hearts add depth of flavor to the soup, while sautéed onions and carrots contribute sweet notes. The texture of the soup is rich and creamy, with melted cheese binding the ingredients together. This soup is perfect for cozy home dinners and warming autumn lunches. It is served hot with a crispy baguette that complements its flavor, creating a harmonious gastronomic delight.
1
Cut the hearts into 3 pieces, boil the broth, add the cauliflower separated into florets and potatoes. Sauté the onion and carrot in vegetable oil. Cut the cheese into cubes.
- Chicken hearts: 400 g
- Cauliflower: 400 g
- Brussels sprouts: 365 g
- Onion: 1 piece
- Carrot: 1 piece
- Processed cheese: 1 piece
- Water: 5 l
2
5 minutes before it's done, add the sautéed vegetables and cheese to the soup, stirring the boiling soup until ready (this is needed for the cheese to melt).
- Onion: 1 piece
- Carrot: 1 piece
- Processed cheese: 1 piece