Cream soup of cauliflower with cheese and croutons
3 servings
60 minutes
Cream soup of cauliflower with cheese and croutons is a refined blend of tenderness and rich flavor from Russian cuisine. Cauliflower adds softness and silkiness to the soup, while garlic and onion provide aromatic depth. The creaminess is achieved through sour cream and mustard, creating a harmonious balance of flavors. Croutons add a crunchy texture, and hard cheese melts, enveloping the soup in pleasant stretchiness. This soup not only warms but also satisfies while remaining light and healthy.
1
Boil the cabbage and potatoes until cooked.
- Potato: 1 piece
- Cauliflower: 400 g
2
We sauté garlic and onion in a pan. Then we add them to the cabbage and potatoes and cook a little more.
- Garlic: 2 cloves
- Onion: 1 head
3
Pour the broth into a separate container. Blend the mixture with a blender. Add broth to your desired consistency.
- Salt: to taste
- Ground black pepper: to taste
4
Put on the fire. Add sour cream and mustard. Mix well, bring to a boil, and turn off.
- Sour cream: 3 tablespoons
- Mustard: 1 tablespoon
5
Served with croutons, cheese, and herbs.
- Croutons: 100 g
- Fresh herbs: 1 bunch
- Hard cheese: 100 g
