Cream soup of cauliflower with cheese
4 servings
120 minutes
Cauliflower cream soup with cheese is a refined dish of Italian cuisine that combines the tenderness of creamy texture and the depth of cheese flavor. Inspired by Tuscan traditions, this soup offers warmth and comforting pleasure. The lightness of cauliflower is beautifully complemented by the spiciness of garlic and onion, while chicken broth adds richness. Thick and velvety, it pairs perfectly with crunchy croutons, creating a delightful contrast. Perfect for a light dinner or an exquisite lunch. Additionally, due to its softness, it is ideal for children and those on a gentle diet. Rich in vitamins and trace elements, this soup is not only a gastronomic delight but also a care for health.
1
Preparing chicken broth: to make two cups of chicken broth, take 400g of chicken, half a large onion, a quarter of a large carrot, half a celery stalk, half a bay leaf, and a sprig of parsley. Pour in 600g of water and boil, skimming off the foam, until the liquid reduces by a third. Then strain.
- Chicken breast fillet: 400 g
- Onion: 1.5 head
- Carrot: 0.3 piece
- Celery stalk: 0.5 piece
- Bay leaf: 0.5 piece
- Parsley: 1 sprig
- Water: 600 ml
2
Place the pot on medium heat and heat both types of oil.
- Butter: 1 tablespoon
3
Sauté the chopped onion and garlic until soft.
- Onion: 1.5 head
- Garlic: 1 clove
4
Pour in the broth and add the cauliflower broken into florets.
- Cauliflower: 400 g
- Water: 600 ml
5
Bring to a boil, reduce heat to minimum, add salt and pepper, cover, and simmer for 20 minutes.
- Salt: to taste
- Ground black pepper: to taste
6
Take it off the stove.
7
Blend the soup, add milk, bring to a boil, and turn off immediately.
- Skim milk: 1 glass
8
Add cheese and stir until fully dissolved.
- Grated cheese: 100 g
9
If needed, salt and pepper again.
- Salt: to taste
- Ground black pepper: to taste
10
Serve with croutons.
- Crackers: to taste