Cauliflower puree soup with bone broth
4 servings
30 minutes
Cauliflower puree soup on bone broth is a refined dish of German cuisine that combines the tenderness of vegetables with the richness of meat broth. Its roots trace back to European gastronomic traditions where creamy soups are valued for comfort and flavor richness. The velvety texture is created by pureed cauliflower combined with white sauce, milk, and butter. The bone broth adds depth to the soup while an egg liaison finishes the composition with softness. This soup is perfect for a warming dinner or light lunch and is served with crispy croutons or fresh herbs. Each spoonful fills you with warmth and coziness, inviting you to enjoy classic German culinary art.
1
Clean the cauliflower, wash it, and break it into small florets, then pour over the prepared white sauce and cook until done.
- Cauliflower: 600 g
- Milk: 300 ml
2
When the cabbage becomes soft, strain it through a sieve along with the sauce it was cooked in.
- Cauliflower: 600 g
3
Then add bone broth, bring to a boil, season with liaison and butter.
- Meat bones: 60 g
- Chicken egg: 1 piece
- Butter: 60 g
- Salt: to taste
