Cream soup with chicken broth and cauliflower
4 servings
45 minutes
Cauliflower puree soup on chicken broth is the embodiment of tenderness and sophistication of European cuisine. The recipe's roots trace back to culinary traditions where simplicity and harmony of flavors prevail. Light yet filling, it has a velvety texture and a soft, slightly sweet taste of cauliflower that is beautifully complemented by the depth of chicken broth. Baked cabbage leaves add an exquisite crunch. This soup is perfect for cozy home lunches and elegant dinners, pairing wonderfully with crusty bread or butter. It not only delights the palate but also nourishes the body – rich in vitamins and nutrients, it is ideal for a light yet nutritious diet. Tenderness and simplicity are the main secrets of this dish.
1
Preheat the oven to 230°C. In a medium-sized pot, combine chicken broth and cauliflower; season with salt and pepper.
- Chicken broth: 2.5 glasss
- Cauliflower: 1 head
- Salt: to taste
- Ground black pepper: to taste
2
Bring to a boil, then reduce the heat.
3
Cover with a lid and cook until the cauliflower is very tender, about 20 minutes.
4
Load the blender in small batches and puree the cauliflower until smooth (add broth if necessary).
- Chicken broth: 2.5 glasss
5
Meanwhile, place the cabbage leaves with oil on a small baking tray; season with salt and pepper.
- Cabbage leaves: 8 pieces
- Olive oil: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
6
Bake until brown and soft for about 10 minutes. Serve as a garnish for soup.