Creamy soup with cauliflower chicken. Creamy cauliflower soup with cream and chicken

Cauliflower has such a delicate, slightly creamy flavor that it seems as if it was specially created for cream soups. These soups are different from simple puree soups the fact that they usually add sour cream, cream, milk - something creamy. Thanks to the addition of such ingredients, the soup turns out to be very soft in taste, has a delicate texture.

Creamy cauliflower soup with cream, if cooked only with cabbage and spices, can turn out to be a rather bland dish. So that such a delicacy does not disappoint you, we recommend that you add basic recipe additional ingredients.

So, just one potato will make it more uniform, creamy, velvety. For the base of the cream soup, prepare the chicken broth in advance - this way you will not only replace plain water in soup broth, but also add meat as a "filler". But as for seasonings, cauliflower loves simple spices: salt, pepper and nutmeg will be enough for flavor.

This creamy cauliflower soup must be served hot, sprinkled with chopped herbs and topped with fresh toast or homemade croutons. It will turn out unsurpassedly delicious!

Ingredients

• 0.5-0.6 liters chicken broth
• 1 boiled large fillet or two chicken drumsticks
• 400 grams of cauliflower
• 1 potato
• 100 ml cream with 20% fat
• salt pepper, nutmeg- taste
• greens and crackers (or dried bread) for serving

Exit finished product: 1 liter

How to make creamy cauliflower soup

Place chicken broth on heat and bring to a boil.

During this time, cut the potatoes into small cubes so that they cook faster. Send it to the broth and cook for 10 minutes.

Divide into small florets cauliflower.

Send it to the pan and cook for another 10 minutes until the vegetables are soft.

Blend the soup in a blender until completely smooth. If necessary, adjust the consistency of the soup with additional water or broth.

Now it's time to add cream to the cauliflower soup to turn it into a creamy soup. So, pour the cream into the soup and mix.

Season the dish with spices.

Divide the chicken meat into small pieces.

Add chicken to cream soup, stir. Bring the dish to a boil and turn off the heat.

Cauliflower cream soup, although a dietary, vegetable dish, can become a real decoration of your lunch menu. The soup is hearty, but light, very healthy and equally good both in winter and summer. Usually, in addition to cauliflower, other ingredients are put in it, not only to complement the taste, but also for greater satiety and thickening. It can be potatoes, eggs, sour cream and, of course, cream. Garlic, cheese and onions are also excellent with the soup.

In order to prepare the easiest puree soup, you will need:

• 1 kilogram of cauliflower;
• 1 onion;
• 2 cloves of garlic;
• 400 ml of liquid for the broth, you can take ready-made chicken broth;
• 200 ml 20% cream;
• vegetable oil;
• salt, pepper, cumin.

Start by chopping the onion and garlic. They will need to be sautéed in a saucepan with a thick bottom in a couple of tablespoons of heated vegetable oil. After a couple of minutes, add cabbage. If you took fresh, disassemble it into inflorescences. But in any soup, you can use a frozen vegetable. It will add not such a bright taste to the soup, but it will also bring benefits. In addition, it can not be pre-defrosted.

Fry the cabbage for a couple of minutes in a saucepan with onion and garlic. Then add spices and pour in water or broth. Cover the pot with a lid and let it boil. After that, reduce the heat, and cook the soup under the lid for about 20 minutes.

After 20 minutes, the cabbage should be cooked. Punch with a blender, return the puree to the stove and add the cream. While stirring, bring the liquid to a boil and turn off the heat. Let the soup stand on the stove for a while, cool slightly and serve it with croutons or fresh bread.

Cooking in a multicooker

Preparing cabbage soup-puree is as easy as shelling pears and in a slow cooker. Can be used classic recipe, or try to give the soup more flavor and color.

To do this, take:

• 500 grams of chicken - breast fillet or legs and even chicken skeleton for broth;
• 60 grams of cauliflower;
• 1 head of onion;
• 1 carrot;
• spices - salt, pepper, bay leaf;
• greens to taste.

Grate the carrots - it will not only diversify the taste of the soup, but also give it a bright orange tint. If you want to enhance it, put some curry in the soup. If you want to make the soup brighter, use more carrots. The onion can be chopped, or cut into two halves - it will still be chopped with a blender. Cut the chicken fillet into pieces (if you take other parts of the chicken, put it whole or chop it into pieces). Put the chicken, onions and carrots, cabbage florets and seasonings in the multicooker bowl. Pour water into the bowl so that it covers the food. For the indicated amount of ingredients, approximately 1.5 liters will be obtained. Turn on the device to the "Extinguishing" mode for an hour. When the program is finished, drain some of the broth from the bowl, and grind the rest with a blender into a puree. You can dilute the soup with the rest of the broth so that it becomes the desired consistency.

Serve soup with herbs. It also goes well with black bread croutons with garlic.

With added cheese

Cheese perfectly complements the taste of cauliflower, especially if you take blue cheese with mold.

Therefore, by all means prepare a creamy gentle cream soup from:

• 600 grams of cauliflower;
• 50 grams of Roquefort cheese;
• 1 head of onion;
• 1 stalk of leek;
• 2 celery stalks;
• 100 grams of potatoes;
• 2 tablespoons of sour cream;
• 1 tablespoon chopped chives;
• 25 grams of butter.

Cover cabbage florets with water and boil for 20 minutes. While it is cooking, melt the butter in a saucepan and simmer the chopped onions and leeks, celery and potatoes on it under the lid. Simmer over low heat for 15-20 minutes. When the cabbage is cooked, pour it along with the broth into a saucepan with vegetables. Stir and cook together for 25 minutes over low heat.

After 25 minutes, grind the contents of the pan with a blender. E If you want to achieve the perfect texture, smooth and silky, then the soup must be rubbed through a sieve. Then return the pan to the stove, put sour cream and cheese into the soup. While stirring, wait until the cheese has melted, and serve the cream soup, sprinkled with chives.

Creamy cauliflower soup with egg yolks

Another way to thicken the soup and give it a delicate creamy texture is to let the yolks into the liquid.

For this recipe, take:

• 1.5 broth;
• 1 head of cauliflower;
• 40 grams of butter;
• 40 grams of flour;
• 2 yolks;
• spices - nutmeg, salt, pepper.

Divide the cabbage into inflorescences, rinse and boil in water. Drain almost all the water from the cabbage, leaving 2/3 cup of liquid. Melt the butter in a saucepan and put the flour in it, stirring, fry the flour for about a minute, and then pour in 1.5 liters of hot broth. Mix everything well, cover with a lid and set aside. Puree the boiled cabbage and add 2 yolks and spices to it. Mix everything well and pour the broth with flour into the cabbage. Place on the stove until the soup is warm but not simmering. Serve with croutons or crackers.

With zucchini

Another variation of cauliflower soup with the addition of zucchini. This soup is more summery, because due to zucchini its taste will be light, tender and refreshing.

For this soup, take:

• 500 grams of zucchini;
• 500 grams of cauliflower;
• 150 grams of carrots;
• 150 grams of onion;
• vegetable oil.

Cut the onion and zucchini into cubes, grate the carrots, disassemble the cabbage into inflorescences. In the saucepan where the soup will be cooked, heat two tablespoons of oil and fry the carrots and onions in it. Add zucchini and cabbage to them, salt and pepper vegetables, mix. Pour hot water over the vegetables to cover them. Simmer for 20 minutes until vegetables are soft. Catch them from the broth and transfer to a blender bowl, add a little liquid and chop. The remaining broth can be used to adjust the thickness of the soup. Return it to the pot and warm it up a bit. Serve the soup well with hard-boiled and grated eggs. In addition to eggs, you can rub cheese on a plate, as well as cut greens.

Hearty dish with potatoes

If you add potatoes for satiety, as well as mustard croutons for a spicy note, any man will gladly eat the soup.

Soup Ingredients:

• kilogram of cauliflower;
• 2 potatoes;
• 1 onion;
• 3 cloves of garlic;
• 30 grams of cheese;
• 200 grams of milk;
• 100 grams of butter;
• 80 grams olive oil;
• 1.5 liters of broth;
• a tablespoon of mustard;
• 100 grams of yesterday's white bread or baguette.

Finely chop the onion, garlic and potatoes. Heat 50 grams of butter and olive oil in a saucepan. Creamy will give the soup a bright taste and aroma, and olive oil will not let the creamy burn. Put the onion, garlic, potatoes into the oil and fry lightly. The aroma that floats through the kitchen will not leave anyone indifferent. When the onion becomes transparent, send cabbage to it. Inflorescences can be cut so that they cook faster. Pour 1.5 liters of broth or just boiling water into the vegetables. Cook vegetables until soft.

At this time, prepare the croutons - in a small form put 30 grams of olive and butter, mustard and 20 grams of cheese, grated on a fine grater. Gruyère is best, but if you can't get one, Parmesan or any hard melted cheese with bright taste. Pour stale there White bread, diced. Mix everything and put in the oven at 180 degrees for 5 minutes.

To make creamy cauliflower soup with cream, cauliflower and broccoli you will need:

• 1.5 liters of chicken broth;
• half a kilo of cauliflower and broccoli;
• 1 large onion;
• 1 large potato;
• 2 carrots;
• 200 milliliters of cream;
• parsley or basil for serving

Throw two types of cabbage inflorescences into boiling chicken broth, as well as carrots and potatoes, cut into slices and chopped onions. Season the vegetables with salt and pepper and simmer for about an hour over low heat. When the vegetables are cooked, punch them with a blender, pour into a saucepan, add cream and heat for several minutes over low heat. Serve creamy soup with broccoli and cauliflower, topped with chopped greens.

Recipe for first meal

For soup, take 50 grams of cabbage and boil in a small amount of unsalted water for about 10 minutes. When the florets are soft, transfer them to a blender and blend with a little water from the cabbage. For the first feeding, prepare the soup quite liquid, then gradually make it thicker, accustoming the child to adult food.

Cream of cauliflower soup is not as banal as it might seem at first glance. It can be bright, spicy and even spicy, become perfect diet dish and your baby's first meal.

The beauty of this useful vegetable soup that you can cook it at different times of the year. For recipes, you can use both fresh and frozen cauliflower. Thus, the supply of vitamins will be replenished regardless of the weather outside the window.

Easy Chicken and Cauliflower Soup

Ingredients

• chicken meat - 500 gr.;
• potatoes - 400 gr.;
• carrots - 150 gr.;
• Bulgarian red pepper - 150 gr.;
• cauliflower - 400 gr.;
• butter - 40 gr.;
• fresh greens;
• salt pepper.

Cooking

1. We wash the meat, put it in a saucepan and pour about 2 liters of water.
2. When the water boils, reduce the heat to a minimum and cover the broth with a lid so that it languishes for about 20 minutes. Salt and add black pepper.
3. While the broth is cooking, peel the potatoes and cut into cubes.
4. We put the pan on a small fire and clean the onion, cut into small cubes. We do the same with carrots. It is better not to grate it, but to cut it as small as possible.
5. Butter We put it in a pan, and when it melts, we spread the chopped vegetables.
6. Wash bell pepper, remove seeds and cut into strips. Saute with carrots and onions for about 5 minutes, until the vegetables are soft. Salt the passivation at the end of frying so that the vegetables reveal their taste.
7. When the broth is ready, put the meat out of it and let it cool.
8. Put the potatoes in the soup and add a little fire so that the broth boils again.
9. Wash the cauliflower and cut into small florets. It is better to cut their bases.
10. The meat is cut or divided into large fibers.
11. When the potatoes in the soup are boiled for about 10 minutes, put the passivation, cauliflower and meat into the soup. We let it boil for another 5 minutes so that the cabbage is cooked, but not too soft.
12. If needed, add more pepper and salt.
13. At the very end of cooking, put finely chopped fresh dill and parsley into the soup.
14. The soup can be served with sour cream.

Ingredients

• chicken fillet- 300 gr.;
• cauliflower - 250 gr.;
• processed cheese - 200 gr.;
• onion - 200 gr.;
• butter - 50 gr.;
• carrots - 100 gr.;
• salt pepper;
• fresh greens.

Cooking

1. We wash the chicken fillet, pour 1.5 liters of water, salt and bring to a boil. Cook on low heat for 20 minutes.
2. Peel potatoes and cut into cubes. We clean the onions, carrots, cut everything. You can - not too small.
3. We put the pan on medium heat, spread the oil, onion and carrot. Fry, stirring constantly for 10 minutes. When the vegetables acquire a golden hue, they can be slightly salted and tasted for readiness. If the carrots and onions are still a little crunchy, pour 100 grams of broth from the soup, cover with a lid and simmer for another 7-10 minutes until the vegetables are soft.
4. When the chicken is cooked, take it out of the broth and put the potatoes in it.
5. We divide the cabbage into inflorescences and spread it to the potatoes.
6. We put the passage there.
7. Bring everything to a boil and cook for 15 minutes until the potatoes are completely cooked.
8. When the vegetables are cooked, we filter them, pouring the broth into a separate pan.
9. Grind the vegetables thoroughly with a blender. If not, a regular mixer will do.
10. The meat is divided into small fibers.
11. Mix puree with broth and put on fire.
12. We rub the cheese on a coarse grater and put it in a boiling soup.
13. Cook it over medium heat for another 10-15 minutes until the cheese is completely melted.
14. The meat can be put in a pan, or you can put it in portions on plates.
15. Soup with greens is better to decorate in plates.
16. The dish can be served with toasted rye bread.

cauliflower soup and chicken meat served as a first course. Its preparation does not require much time, so you can cook it quite often.

The soup is served with or without sour cream.

This first cauliflower dish is very healthy for both children and adults. If you want to cook it often, you can try different variants. Therefore, it may not become boring for a long time.

Recipe from a large number cauliflower is very easy to make. To do this, instead of potatoes, we take the same amount of cabbage, a little onion and carrots, which are cut into cubes and put in chicken broth 30 minutes before the end of cooking. You don't need to fry them. Cabbage is put into the soup for 10 minutes. Such a dish will be tasty and healthy, and most importantly, low-calorie, because there will be no frying oil and potatoes in it.

In the summer, you can often cook soup with different vegetables in addition to cauliflower. To make it, boil the broth, put young potatoes in it, bell pepper, carrots, onions, green pea, asparagus and fresh chopped tomatoes. You don't need to fry anything in this recipe either.

Cauliflower goes great with canned corn. Therefore, in the soup prepared according to the first recipe, sometimes we add corn. Do this 5 minutes before the end of cooking. This volume will take 100 grams of product.

Cauliflower soup is prepared not only with chicken broth. For example - you can cook a diet seafood soup. We take 300 cauliflower, 100 leek, 100 gr. canned corn, 50 gr. shrimp and 100 gr. salmon. If desired, take mussels and scallops. This amount of products will require 1.5 liters of water.

Cauliflower soup in the form of mashed potatoes is prepared with any products, for this it is not necessary to use processed cheese. Take in combination with the main ingredient broccoli, fresh tomatoes, from which you must first remove the skin, a small amount of potatoes, you can take an avocado. All vegetables are crushed.

Lovers of healthy first courses can make cauliflower and pumpkin soup. To do this, prepare the broth from chicken broth, add cauliflower, pumpkin, two whole cloves of garlic, red and black pepper to it. We grind the vegetables, and fry the meat in portions a little in butter. We put it in bowls with soup, decorate everything with parsley.

Cauliflower is delicious in a variety of ways, including soups and borscht. A good example of this is with vegetables. To prepare soup, you can use both fresh and frozen for the winter, which allows you to cook soup throughout the year.

Mousse base can be used meat broth from different kind meat, but the most delicious and tender chicken soup is obtained. In fasting or during a diet, you can cook a simple cauliflower soup in vegetable broth. In addition to chicken, potatoes, onions and carrots, other ingredients may be included in the soup. Such ingredients for cauliflower soups can be spinach, cheese, bell peppers, zucchini, cream, White cabbage, sour cream, broccoli, peas, vermicelli, processed cheese, mushrooms.

Today I invite you to prepare cauliflower soup with chicken and vegetables.

Ingredients:

• Chicken - 300 gr.,
• Celery root - 30-40 gr.,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Cauliflower - 100 gr.,
• Potatoes - 4-5 pcs.,
• Salt - to taste
• Black pepper - a pinch
• Bay leaf - 1-2 pcs.,

Cauliflower Chicken Soup - Recipe

To prepare the cauliflower soup, prepare the chicken. Chicken means chicken legs, thighs, wings. Peel the onion, carrot and celery root. Cut carrots and celery into thin strips 1. Onion cut into cubes. Pour into a saucepan cold water. Put chicken, onions, carrots, celery. Pour salt, black pepper and onion to this set of meat and vegetables.

Peel the potato tubers. Cut into small pieces.

Wash and divide into small inflorescences.

After boiling the broth, cook for another 15 minutes. Skim off the foam that forms during the boil while the chicken broth is boiling. Put the potatoes in the soup.

After 10 minutes, add cauliflower. Since cauliflower is much softer in texture than potatoes, it is added last.

After adding the cabbage to the soup, boil it for another 5 minutes. Ready soup from the cauliflower with chicken, remove from the stove. Cover with a lid and let it sit for another 5 minutes. Divide among plates. Cauliflower soup can be served like this, or sprinkled with fresh herbs. In addition to the soup, you can serve cream or sour cream. Both components complement the taste of the soup very well. Enjoy your meal. I would be glad if this chicken cauliflower soup recipe you will like it and use it in the future.

Chicken cauliflower soup. A photo

No less tasty is cauliflower soup with chicken and vegetables.

Ingredients:

• Chicken breast - 1 pc.,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Bouillon cube - 1 pc.,
• Bay leaf - a couple of leaves,
• Potatoes - 4-5 pcs.,
• Cauliflower - 100 gr.,
• Broccoli -100 gr.,
• Cream - 100 ml.,
• Salt and hblack pepper - to taste.

Cauliflower Soup with Chicken and Vegetables - Recipe

There are two liters of water in the pan. Let her boil. Prepare vegetables and chicken breast. chicken breast cut into small cubes. Also chop the carrots, potatoes and onions into cubes. Put the chicken breast, onions and carrots, potatoes in boiling water. Add bouillon cube. Pepper the soup. Divide broccoli and cauliflower into florets.

Add to the pot 15 minutes after the vegetables are cooked. Boil the soup for another 10 minutes. Take an immersion blender and puree the vegetables with the chicken. The resulting cauliflower soup with chicken and vegetables is flavored with cream. Stir. After adding the cream, bring the soup to a boil. Serve the cauliflower soup with fried croutons. As an alternative, you can cook and.

Try making cauliflower soup with cheese too.

Ingredients:

• Chicken breast (can be a leg or any other part of the chicken) - 200 gr.,
• Cauliflower - 200 gr.,
• Onion - 1 pc.,
• Bay leaf - 2 pcs.,
• Carrots - 1 pc.,
• Vermicelli - 50 gr.,
• Processed cheese "Yantar" - 2 tbsp. spoons,
• Salt andpeppers - to taste.

Cauliflower Soup with Cheese - Recipe

Wash the chicken breast. Clean the bulb. Cut it into cubes. Cut the carrot into strips. Send the chicken with onions, carrots, salt, black pepper and bay leaf to a pot of boiling water. Boil the broth for at least 15 minutes.

While it cooks, peel the potatoes. divide into inflorescences. Add sliced ​​potatoes and cauliflower florets to the soup. Add vermicelli as well. Stirring from time to time, cook the soup over low heat until the vermicelli and potatoes are soft.

5 minutes before the end of cooking, put in the soup processed cheese"Friendship". Stir. It should be completely melted and evenly distributed in the soup. That's all, cauliflower soup with melted cheese is ready.

Just melts in your mouth!!! This is how you can characterize a thick cream soup made from cauliflower ground with a blender. 4 recipes.
The content of the article:

Cream soup is an exquisite and very tasty traditional European first course, which is worthy of the most haute cuisine! Such a soup is considered non-caloric and is associated with the right and healthy eating. It is perfect not only for lunch, but also for light dinner. In addition, this dish began to gain popularity in our country.

It is worth noting that cream soup and cream soup are completely different dishes. The first is made with a broth cooked from vegetables or meat, and the second is exclusively made with a milk or cream base. It is these ingredients that give the dish a special tenderness. And if puree soup could often be found in canteens, then cream soup is considered a gourmet meal.

• Any cream soups are prepared in the same way - the products are boiled or, if necessary, stewed, and then crushed with a blender to a puree state, which allows you to speed up the cooking process twice.
• It is also permissible to pass the finished ingredients through a meat grinder or grind through a sieve. Although many cooks are not content with simply grinding food in a blender, they are additionally rubbed through a sieve, because. only then will the cream soup have the most uniform and tender texture.
• Hot milk or cream is poured into the resulting smooth mass. You can thicken them wheat flour, fried in a pan in butter until a light beige color or a large amount of grated cheese.
• If vegetable oil is used according to the recipe, then it can be replaced with butter, then you will get an even tastier, but at the same time somewhat high-calorie dish.
• To get a richer, more expressive and concentrated taste of the soup, the vegetables are baked before boiling. This will make the soup a real treat.
• The food is served in wide and deep cups or soup bowls, usually with croutons floating in the plate. Decorate the dish with herbs, grated cheese or whipped cream.

Subtleties of cooking cauliflower

Cauliflower is a very healthy and nutritious vegetable, from which many are prepared. different dishes, incl. and cook cream soup, where it reveals its taste well. But in order for the dishes to turn out delicious with it, you should consider some useful tips.

• First of all, you should choose cauliflower. The quality and freshness of the head of cabbage are indicated by green leaves located around it. The cabbage should be firm, heavy and undamaged.
• There may be insects in the head, so before cooking, the vegetable must be dipped in salt water for 5-10 minutes, then the insects will emerge.
• When cooking, to keep the white color of cabbage, 1.5 tsp will help. sugar added to boiling water.
• In the winter season, frozen cabbage can be used to prepare such soups.

Recipe: Creamy Cauliflower Soup

This is a classic and quick soup. It does not include any additional ingredients, only those that are the basis of the dish. This hot soup It is able to perfectly complement the diet of those who care about weight and slim figure.

• Calorie content per 100 g - 38 kcal.
• Servings - 4
• Cooking time - 30 minutes

Ingredients:

• Fresh cauliflower - 550 g
• Bulb - 1 pc.
• Garlic - 2 cloves
• Potatoes - 2 pcs.
• Parmesan cheese - 40 g (about 5 tablespoons)
• Fat cream 30% - 200 ml
• Butter - 60 g
• Lava leaf - 3 leaves
• Salt - to taste

Cooking:

1. Divide the cabbage into inflorescences, and cut the peeled potatoes. Pour vegetables with water, put a bay leaf and cook until soft.

Finely chop the peeled onion and garlic and sauté in a frying pan with butter.

When the vegetables are cooked, pour the broth into a bowl and discard the bay leaf.

Add the fried onions and garlic to the vegetables, pour in the cream and use an immersion blender to turn the ingredients into a smooth puree.

Pour 300 ml into the puree vegetable broth and put the soup back on the fire.

Grate the cheese and send it to the pan.

Boil the soup, season with salt and remove to the stove. Serve with toast, croutons or any crunchy foods as they perfectly complement the soft texture of the dish.

Broccoli and Cauliflower Cream Soup Step by Step

Broccoli is an ancient cultivated plant of the Mediterranean and the Middle East. She gained popularity in many cuisines of the world, but became especially in demand in Italy and France. It is used to prepare many dishes, and sometimes it acts as the main ingredient. Broccoli florets are boiled, steamed, stewed, fried and even eaten raw. It is perfect for appetizers, meat and vegetable side dishes, fish, eggs, sauces and fillings in pies. However, one of its unusual uses is cream soup. And how to cook it, you can find out below.

Ingredients:

• Broccoli - 250 g
• Cauliflower - 250 g
• White dry wine- 100 ml
• Garlic - 1 clove
• Nutmeg - pinch
• Heavy cream - 250 ml
• Celery root - 30 g
• Potato - 1 pc.
• Unsalted cheese - 200 g

How to make creamy broccoli and cauliflower soup:

1. Separate the washed cauliflower into florets. Peeled potatoes and celery cut into bars. Chop the peeled garlic.
2. Dip the vegetables in a saucepan, pour in the wine and drinking water. Boil and cook for 20 minutes.
3. Transfer the boiled vegetables with a slotted spoon to the bowl of a food processor or blender and chop until smooth. After that, return to the pot and boil.
4. Pour the cream into a saucepan, put the nutmeg and season with salt and pepper. Then remove the soup from the stove, cover with a lid and leave to infuse for 10 minutes.
5. Meanwhile, boil the broccoli in salted water for about 7 minutes and drain in a colander to drain.
6. Pour the soup into each bowl, put the broccoli florets and chopped feta cheese with sides of 1 cm.

Creamy cauliflower soup can be considered an exquisite first course with a pronounced cheesy taste. Since it is cheese that gives the dish softness, depth and sophistication. And the cooking process turns into an incredibly simple and exciting culinary creation, the result of which is a delicious and mouth-watering delicious soup.

Ingredients:

• Cauliflower - 450 g
• Butter - 1 tbsp.
• Hard cheese - 120 g
• Sour cream - 100 g
• Potato - 1 pc.
• Bulb - 1 pc.
• Garlic - 2 cloves
• Salt and black pepper - to taste
• Mustard - 1.5 tsp

Step by step preparation:

1. Boil the cabbage disassembled into inflorescences and sliced ​​\u200b\u200bpotatoes until soft.
2. Pass the chopped onion and chopped garlic in butter.
3. When the potatoes are cooked, pour the broth into the bowl, add the fried onions and garlic and beat the mass with a blender.
4. To vegetable puree add sour cream, mustard and dilute it with broth to the desired consistency.
5. Mix the soup, boil, season with salt, pepper and serve with finely grated cheese, herbs and croutons.

To prepare this soup, you can use not only cauliflower, but also, as in the previous similar recipe, broccoli. Since these varieties of cabbage perfectly harmonize with poultry meat, which is suitable for absolutely anything: hams, fillets, thighs.

Ingredients:

• Cauliflower - 450 g
• Bulb - 1 pc.
• Chicken breast - 1 pc. double
• Processed cheese - 350 g
• Carrot - 1 pc.
• Celery stalk - 1 pc.
• Garlic - 2 cloves
• Greens - bunch
• Salt and black pepper - to taste

Cooking:

1. Pour the chicken fillet with water and put on fire.
2. Cut the carrots and celery into large bars and lower them into the pan to the breasts. Add the peeled onion (not chopped) and garlic cloves. Boil the broth, put the bay leaf with pepper and cook until all the products are soft.
3. When the food is cooked, discard the onion, garlic and bay leaf. Transfer the breasts and carrots to a plate. Strain the broth, put the cabbage disassembled into inflorescences and cook for about 20 minutes.
4. After that, beat the prepared cauliflower and carrots with a blender until a homogeneous consistency, return to the pan, put on the stove, add the grated processed cheese and mix thoroughly so that there are no cheese lumps.
5. Bring the soup to a boil, remove from the stove and pour into deep cups, adding chicken meat to each serving. Sprinkle the dish with chopped herbs and serve with toast or baguette croutons.

Video recipe for cauliflower and carrot soup:

Video recipe: cauliflower, broccoli and asparagus soup: