Cream of cauliflower soup with parmesan
4 servings
60 minutes
Cauliflower cream soup with parmesan is a true embodiment of tenderness and refined taste. Its roots go back to European culinary tradition, where light, silky soups hold a special place on the table. This soup combines the softness of cauliflower, the sweet notes of onion and garlic, and the rich flavor of parmesan. Its consistency resembles a cloud enveloping the taste of each ingredient, while the aroma awakens the appetite. It is served with freshly ground pepper and chives that add vibrant accents. The cream soup is perfect as a light lunch or an elegant start to a festive dinner. It warms on cool evenings and delights with its simplicity, revealing new facets of familiar ingredients in one harmonious dish.
1
Melt a piece of butter in a saucepan. Add finely chopped onion and garlic and sauté until soft, without browning.
- Onion: 1 head
- Garlic: 1 clove
- Butter: to taste
2
Add chopped cabbage, sauté for a minute, and pour in the milk. Bring to a boil, reduce the heat, and cook until the cabbage is soft.
- Cauliflower: 1 head
- Milk: 750 ml
3
Blend the soup in a blender until pureed and add parmesan. Season with salt and pepper.
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Freshly ground black pepper: to taste
4
Pour onto plates, sprinkle with freshly ground pepper and chives.
- Chives: to taste
- Freshly ground black pepper: to taste
