Thick cauliflower soup with thyme and potato dumplings
12 servings
40 minutes
This thick cauliflower soup with thyme and potato dumplings is a true embodiment of the comfort of French cuisine. Its delicate creamy flavor, accented by subtle notes of thyme and a hint of lemon's acidity, makes it an ideal dish for cool evenings. The origins of this recipe trace back to traditional French village kitchens where the combination of simple yet rich aromas was cherished. The potato dumplings, soft and fragrant, add a pleasant texture while coconut cream brings an exquisite creaminess. This soup is not only a wonderful warming dinner but also an elegant treat that can impress even the most discerning gourmets.
1
We will boil water in a 3-liter pot.
2
While the water is boiling, we will sauté the grated carrot and finely chopped onion until pink, seasoning with salt and pepper.
- Carrot: 4 pieces
- Onion: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
After the water boils, we add the potatoes to cook. To speed up the process, we add a little vegetable oil.
- Potato: 4 pieces
4
Reduce the heat to a minimum and quickly prepare the dumplings: mash the potatoes, add 2 eggs and flour (I used buckwheat flour, but any can be used), salt, pepper, and thyme leaves.
- Potato: 4 pieces
- Chicken egg: 2 pieces
- Buckwheat flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Thyme: to taste
5
We make the fire under the pot maximum and, forming dumplings, boil them. When they float, they are ready. We take them out and set them aside in a separate dish.
- Potato: 4 pieces
6
In the same water where the potatoes were boiled, we boil a large head of cauliflower (not until mushy!!).
- Cauliflower: 1 head
7
When the cabbage is ready, set aside half of the potatoes, carrots, and onions, and puree.
- Potato: 4 pieces
- Carrot: 4 pieces
- Onion: 2 pieces
8
Add vegetable puree and vegetables (cauliflower florets, sautéed carrots and onions) to the pot.
- Cauliflower: 1 head
- Carrot: 4 pieces
- Onion: 2 pieces
9
We add cream (I have coconut, regular can also be used - fat content varies).
- Coconut cream: 250 ml
10
Bring the soup to a boil, season with lemon, salt, pepper, and thyme to taste.
- Lemon: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Thyme: to taste
11
Served with dumplings.
