Soup with cauliflower and leek

Servings: 4 Cooking time: 45 minutes

Photos recipe

Everyone knows that the first courses (soups, borscht,all kinds of soups and broths) should be included in the daily menu of any person. From proper nutrition depends on health, and accordingly, and human health.

However, not always welcome these disheshousehold, especially children. And the reason is not that bad borscht soup or cooked. Very often such food bored, you want something new. So, it's time to diversify the menu. I suggest you cook soup with cauliflower and leeks. This first course will be indispensable at your table.

Ingredients for "Soup with cauliflower and leek":

  • Cauliflower - 500 g (1 small head);
  • Chicken broth - 600 ml;
  • Onion - leeks - 1 stalk;
  • Potatoes - 1 pc. large size;
  • Carrots - 1 pc. medium size;
  • Cream (fat content 30 - 35%) - 100 ml;
  • The egg (yolk) - 1 pc;
  • Butter - 2 tbsp. l;
  • Vegetable oil - 1 tbsp. l;
  • Parsley - a few sprigs;
  • Salt;</ Li </ div>

    Recipe "Soup with cauliflower and leek":

    Preparation:

    Let us first thing herbs. For this soup you need to create a unique bouquet, which will then be crushed. So, take the onion - leeks (only the white part of the stem), do a longitudinal incision and remove one layer.

    fry the vegetables for the soup with cauliflower and leek

    Spreads his investing into sprigs of parsley, sprinkle with thyme and again we turn a tube, which should fix the food twine. The rest of the onion stalk chop the rings.
    Murphy peel and cut into cubes, carrots- Cut into slices. Cauliflower boil in salted water for 2 - 3 minutes, drain, cool and disassemble into florets. Put a large handful of inflorescences in the direction, she will need in the future.

    fry florets cabbage soup with leeks

    In a saucepan for soup with leek and cauliflowerPut the cabbage inflorescences (all except those that put off), add the sliced ​​potatoes, carrots, chopped onion and parsley bouquet. Fill the chicken broth, cover the pan with a lid and cook on low heat for 20 minutes. This time is enough to make the vegetables are soft.

    At the time that the vegetables are cooked, in a separate container to whip 1/3 of the cream and carefully separated from the yolk protein.

    Whip the cream and egg to the soup with cauliflower and leek

    In a skillet Warms vegetable oil,add deferred inflorescence cabbage, salt and fry until golden - brown. Then add a spoonful of butter and tormented even 20 seconds - 30 seconds, pour out the excess liquid. The inflorescence is recommended to put on a paper towel to oil took.
    Boiled vegetables are put in a blender (do not forget to remove the food from the twine "bouquet") and beat until smooth.

    Season with pepper, add butter andto stir thoroughly. Now, add the cream and egg mixture and stir. Do not forget that after the addition of this component, heat the soup can not be - it will curdle.

    Soup with cauliflower and leeks ready

    Pour the soup with cauliflower and leek onplates, lay at the center of fried blossoms, additionally you can add chopped parsley. The soup should be submitted to the table immediately after the end of cooking.

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