Cauliflower Soup
4 servings
30 minutes
Cauliflower soup is a delicate and airy dish filled with the natural sweetness of this exquisite vegetable. Originating from European cuisine, it has won the hearts of lovers of light and nutritious soups. Cauliflower gently boiled in fragrant vegetable broth acquires softness and a velvety texture. A light flour mixture with milk gives the soup a pleasant thickness, while egg yolks add richness to the flavor. Dill emphasizes the freshness of the dish, and decorated cauliflower florets make it aesthetically appealing. This soup is perfect for a cozy dinner, creating warmth with its softness. It pairs wonderfully with crispy croutons or fresh bread, and its lightness makes it an excellent choice for any season.
1
Prepare a broth from vegetables.
- Frozen mixed vegetables: 250 g
- Water: 1.75 l
2
Clean the cauliflower from leaves, wash it, break it into florets, place in strained broth, and cook until soft. Set aside a few florets for decoration.
- Cauliflower: 500 g
3
Mix with flour dissolved in 1/8 liter of cold milk. Boil. Combine with yolks beaten with milk, add salt, chopped dill, and blend well.
- Wheat flour: 30 g
- Milk: 0.25 l
- Egg yolk: 2 pieces
- Salt: to taste
- Dill: 1 tablespoon
4
Pour into plates and decorate with florets.
