Cream soup of cauliflower with wild mushrooms and chives
8 servings
60 minutes
Essentially, this is a traditional cream soup of cauliflower, to which fried wild mushrooms and tender chives are added for intrigue.
1
In a pot, place chopped cauliflower, peeled and chopped potatoes, finely chopped onion, butter, and pour in half of the olive oil. Heat over medium heat until the oil starts to sizzle, reduce the heat, cover, and cook for 10 minutes until the vegetables are soft but not browned, stirring occasionally.
- Cauliflower: 1.3 kg
- Potato: 1 piece
- Onion: 1 head
- Butter: 25 g
- Olive oil: 4 tablespoons
2
Pour in the broth and bring to a boil. Then add the milk and bring to a boil again. Season with salt and pepper and cook uncovered for 10-15 minutes until the vegetables are soft. Add half of the cream.
- Chicken broth: 1.2 l
- Milk: 600 ml
- Salt: to taste
- Freshly ground black pepper: to taste
- Double cream 40% fat: 140 ml
3
Pour the soup in portions into a blender and blend until smooth. Add the remaining cream. Season with salt and pepper.
- Double cream 40% fat: 140 ml
- Salt: to taste
- Freshly ground black pepper: to taste
4
Heat the remaining olive oil in a pan and add the thinly sliced mushrooms. Sauté over high heat until golden brown. Season with salt and pepper.
- Olive oil: 4 tablespoons
- Fresh mushrooms: 250 g
- Salt: to taste
- Freshly ground black pepper: to taste
5
Heat the soup and pour it into bowls. Place some mushrooms in the center of each and sprinkle with chives.
- Fresh mushrooms: 250 g
- Chives: 2 tablespoons
