The first dishes of Russian cuisine are not only rich borsch, transparent ear or chicken noodles. Light and nutritious vegetable soups occupy a special place in the hierarchy of first courses. They are tasty, low-calorie, easy to digest and diversify the table.
Cauliflower soup with cream is cooked quickly, has a spicy taste and has dozens of cooking options. The nutritional value and benefits of cauliflower are very high, so it’s necessary to master several recipes for this delicious dish.
Cream of cauliflower soup - general principles of preparation
Before using cabbage, it must be properly processed. Head of cabbage should be washed, remove insects, divided into inflorescences.
To make the soup tender, cabbage is first boiled separately from the rest of the ingredients. Then the cats need to be mashed with a blender. If there is no device, then to obtain a delicate consistency, you can wipe the boiled vegetables through a sieve or grate.
Cream for soup needs fat. It depends on their quality what taste the finished dish will have.
It takes about 40 minutes to prepare a pot of diet cauliflower soup with cream. You can cook it not only in the pan, but also in the slow cooker.
Cauliflower soup with cream and parmesan
A delicious cream of cauliflower soup has a delicate texture, a sweet creamy taste and a piquant aroma. Be sure to supplement this recipe book of culinary masterpieces.
Ingredients:
• a pound of cauliflower;
• medium white onion;
• two potatoes;
• fifty grams of parmesan;
• 1-2 cloves of garlic;
• a glass of greasy 30 percent cream;
• two liters of water;
• a piece of butter;
• two tablespoons of olive oil;
• bay leaf;
• salt.
Cooking method:
Wash cauliflower, divide into coats.
Peel potatoes, cut into small cubes.
Put the potatoes and cabbage in a pan, add water, toss the lavrushka and send to medium heat.
Remove the onion from the onion, chop as finely as possible.
Crush the peeled garlic cloves with a knife and chop finely.
Pour olive oil into a frying pan, put butter, warm well.
When the butter has dispersed, toss the onion with garlic, sauté until transparent and soften the vegetables. The main thing is not to let them burn and fry.
When the cabbage and potatoes are cooked, drain the broth into a separate container, discard the bay leaf.
Put sautéed onions and garlic in a pot with cabbage.
Pour in the same cream.
Puree everything with a blender, achieving a gentle homogeneous consistency.
Dilute thick mashed potatoes with vegetable broth to a pleasant consistency. It will take about one and a half glasses of broth (300 ml).
Grate parmesan on a fine grater.
Send soup to the fire, sprinkle on top with cheese crumbs.
Wait until the cauliflower soup with cream begins to boil.
Salt to taste.
Serve with fresh baguette or crispy cakes.
Cauliflower soup with cream and carrots
A very simple version of the soup, which is prepared from a minimum of ingredients. So simple and tasty that in season you can cook cauliflower soup with cream every day.
Ingredients:
• four hundred grams of cabbage;
• two hundred grams of orange young carrots;
• some butter sweet butter;
• half a glass of cream;
• salt;
• parsley or dill (optional).
Cooking method:
Prepare the cabbage for boiling, dividing into clippings.
Cut carrots into rings.
Put vegetables in a saucepan, pour clean water and put on medium heat.
When the cabbage and carrots are boiled, pour in the cream, salt and put the butter.
Boil the contents of the pan for two minutes, remove from heat.
Fifteen minutes later, pour half the broth, and pour the soup into a blender and puree.
If the consistency of the soup is thick, dilute with broth.
When serving, you can decorate with finely chopped herbs.
Cauliflower soup with cream and potatoes
The real pleasure is to eat a bowl of soup cooked according to this recipe. The wonderful taste with a light garlic aroma and a pleasant velvety texture will surely appeal to both adults and children.
Ingredients:
• a pound of cauliflower;
• three potatoes;
• two cloves of garlic;
• a glass of cream;
• a tablespoon of butter sweet butter;
• pepper to taste;
• a pinch of nutmeg;
• salt.
Cooking method:
Finely chopped peeled potatoes into slices.
Disassemble the cabbage inflorescences, wash well.
In a saucepan, combine cabbage and potatoes, pour a portion of clean water and bring to a boil.
After the water boils, lower the heat and cook the vegetables until cooked.
Peel and finely chop the onion.
Dissolve the butter in a pan, add the onion cubes and fry until transparent.
When the potatoes and cabbage are cooked, salt the soup to taste, pour the broth into another pan.
4-5 inflorescences of boiled cabbage to take out and set aside.
Heat cream (do not boil).
Put the rest in a blender.
Add garlic crushed or chopped with a knife, fried onions and ground nutmeg on the tip of the knife.
Puree vegetables.
Pour the warmed cream and a glass of hot broth into the puree, whip again.
Fry the putties in vegetable oil to make a beautiful crust.
Pour the cauliflower soup with cream into portioned dishes.
In each plate put one or two fried inflorescences.
Cauliflower Soup with Cream and Chicken
Hearty soup with a spicy touch of smoking can be served for lunch or dinner. This is a hearty, full-fledged dish that looks beautiful and has a fantastic taste. Be sure to take this version of the cauliflower soup with cream on a note.
Ingredients:
• six hundred grams of cauliflower;
• one hundred grams of canned green or fresh peas;
• two hundred grams of boiled chicken;
• half a glass of fat cream;
• fifty grams of raw smoked bacon;
• two cloves of garlic;
• two tablespoons of olive oil.
Cooking method:
Cut boiled chicken into small slices.
Cut the bacon into transparent slices.
Boil cabbage in salted water.
Drain from cabbage, leaving about a glass for diluting thick mashed potatoes.
Lightly heat the cream.
Puree all components in a blender.
Pour in the cream, if necessary - dilute the soup with a decoction.
Slices of bacon in vegetable oil.
Grind garlic cloves with a press or knife.
Add peas and garlic to the bacon, fry for about two minutes, stirring constantly.
Put bacon and peas in a serving plate, pour over mashed soup and serve.
Cauliflower soup with cream and mushrooms in a slow cooker
The real mushroom aroma sets off the pungent smell of cauliflower. Try another version of the cauliflower soup with cream. Lovers of mushroom dishes will especially enjoy it.
Ingredients:
• six hundred grams of cauliflower;
• one and a half glasses of drinking cream;
• three medium-sized potatoes;
• two hundred grams of mushrooms;
• half a liter of vegetable broth;
• one raw yolk;
• two tablespoons of butter;
• two cloves of garlic;
• salt.
Cooking method:
In a slow cooker, put potatoes and cabbage cut into small pieces.
Pour vegetables with vegetable broth and cream, snap the lid on and cook for half an hour on the program for making soup.
While the cabbage is boiling, dissolve the butter.
Chop the garlic with a sharp knife.
Cut mushrooms into thin sticks or slices and fry until cooked with garlic.
Ready vegetables to combine with mushrooms and yolk in a blender, mashed.
Serve with a sprig of parsley or dill.
Cauliflower Soup with Celery
Root celery will give a touch of freshness to cauliflower soup with cream and make it even more healthy.
Ingredients:
• three hundred grams of cauliflower;
• two hundred grams of celery;
• one clove of garlic;
• half a glass of cream;
• one small carrot;
• Bay leaf;
• salt;
• sunflower oil;
• onion.
Cooking method:
Fry chopped onions in a hot frying pan until transparent.
Cook cabbage, do not pour the broth.
Cut celery and carrots separately and fry separately.
Chop the garlic.
Combine the prepared vegetables, pour cream and puree.
Cauliflower Soup with Cream Cheese
If the parmesan seems too expensive, cook the original soup with processed cheeses. Tasty and simple.
Ingredients:
• a pound of cabbage;
• small carrots;
• two processed cheeses;
• two potatoes;
• onion;
• a glass of cream;
• pepper;
• salt.
Cooking method:
All vegetables need to be peeled and chopped into small slices.
Boil two liters of water, salt and toss the vegetables in boiling water.
Finely grate cheese.
Put the grated cheese into cooked vegetables, let the soup boil again.
Grind everything in a blender.
Pour the soup into the pot.
Warm the cream and pour into the soup, mix, season with pepper and warm again until boiling.
Cauliflower Soup - Tips and Tricks
Caterpillars may remain in the leaves of cauliflower. To easily get rid of them, you need to prepare salt water and lower the cabbage forks there for five minutes. Caterpillars will pop up.
Fresh cauliflower, which makes an especially delicious soup, has dense green leaves around the fork. It should be white, without black spots.
If there is no fresh cabbage, you can boil soup from frozen cozies for the future.
