Cauliflower puree soup with sour cream
5 servings
40 minutes
Cauliflower puree soup with sour cream is a delicate and warming dish that carefully preserves the traditions of Spanish cuisine. Its base is the velvety texture and soft, slightly sweet taste of cauliflower, complemented by the light tang of sour cream and the depth of chicken broth. This soup is ideal as a light lunch or dinner, and due to its minimal ingredients, it retains its natural simplicity. Historically, creamy soups spread across Europe as part of exquisite restaurant menus, but this version is especially popular among home recipes for its nutrition and lightness. It is served with crispy croutons or fresh herbs, creating a harmony of flavor and texture that delights gourmets. Fragrant and creamy, it warms and provides comfort.
1
Boil cauliflower (can be frozen).
- Cauliflower: 800 g
2
Sauté the onion (finely chopped) in olive oil until softened.
- Onion: 1 piece
3
Scoop the cabbage with a slotted spoon and place it in a pot with onions.
4
Make puree using an immersion blender.
5
Pour the cabbage broth until the soup reaches your desired consistency.
6
Add 1 chicken bouillon gelatin cube. 1 cube is designed for 1 liter of volume.
- Stock cube: 1 piece
7
Add 2 tablespoons of sour cream, season to taste.
- Sour cream 20% fat: 2 tablespoons
8
Blend everything again with an immersion blender and it's ready to eat.
