Vegetable soup-puree with chicken and cauliflower
5 servings
60 minutes
Vegetable puree soup with chicken and cauliflower is a delicate and refined dish of French cuisine that combines simplicity and sophistication. The history of such soups goes back to ancient times when they formed the basis of European gourmets' diets. The combination of sweet cauliflower, rich chicken broth, and cream gives the soup a velvety texture and soft flavor. Carrots add a light sweetness, while fresh herbs complete the composition with vibrant aromas. This soup not only warms but also nourishes while remaining light and dietary. It is ideal for family dinners, elegant lunches, or cozy evenings. It can be served as a standalone dish or with crispy croutons for texture contrast.
1
Wash the vegetables, cut them into random pieces. Heat vegetable oil in a thick-bottomed pot and fry the chopped vegetables.
- Cauliflower: 350 g
- Spring onion: 35 g
- Carrot: 2 pieces
- Butter: 4 tablespoons
2
Remove pieces of chicken from the broth and break them into small portions. Bring the chicken broth to a boil. Pour in the sautéed vegetables, just enough to barely cover them. Set the remaining broth aside. Simmer the vegetables on low heat with a closed lid for 10-15 minutes, until cooked.
- Chicken broth: 1 l
- Cauliflower: 350 g
- Spring onion: 35 g
- Carrot: 2 pieces
3
Use a blender to turn the contents into vegetable puree. Add the remaining broth, pieces of boiled chicken, and bring to a boil.
- Chicken broth: 1 l
- Cauliflower: 350 g
- Spring onion: 35 g
- Carrot: 2 pieces
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
4
Add cream to the puree soup, season with salt and pepper to taste, and remove from heat.
- Cream: 200 ml
- Salt: to taste
- Ground black pepper: to taste
5
Serve the vegetable puree soup with fresh herbs.
