Cauliflower puree soup with cheese

soups 547 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

1 kg. cauliflower, disassemble into inflorescences and cut into 1.5 tbsp. grated cheddar cheese 625 ml. milk 2 stalks of celery, diced 1 onion, finely chopped 3 pcs. potatoes, peeled and diced 2 tsp. chopped garlic 500 ml. chicken broth 250 ml. water 2 tbsp. l. flour Salt and pepper to taste Ground nutmeg

In a large saucepan, combine chicken stock with water, then add cauliflower, celery, onions, potatoes, garlic and peppers to taste. Cover and bring to a boil over high heat. After boiling, reduce heat and simmer for another 15-20 minutes over low heat, until vegetables are ready. Beat flour and milk separately, combine with vegetable mass and add ground nutmeg to taste. Continue to cook, stirring occasionally, for 3 minutes, until slightly thickened. Remove the pot from the stove.
Grind the vegetable mixture with an immersion blender until smooth. Then put the saucepan on the stove and over medium heat, stirring constantly, bring to a boil. Remove the saucepan from the stove, add 1 cup of cheese and stir until the cheese is melted. Season the soup with salt and pepper to taste. Pour the puree soup into bowls, sprinkle with the remaining cheese on top and serve.

Cauliflower puree soup with cheese

1 kg. cauliflower, disassemble into inflorescences and cut into 1.5 tbsp. grated cheddar cheese 625 ml. milk 2 stalks of celery, diced 1 onion, finely chopped 3 pcs. potatoes, peeled and diced 2 tsp. chopped garlic 500 ml. chicken broth 250 ml. water 2 tbsp. l. flour Salt and pepper to taste Ground nutmeg

In a large saucepan, combine chicken stock with water, then add cauliflower, celery, onions, potatoes, garlic and peppers to taste. Cover and bring to a boil over high heat. After boiling, reduce heat and simmer for another 15-20 minutes over low heat, until vegetables are ready. Beat flour and milk separately, combine with vegetable mass and add ground nutmeg to taste. Continue to cook, stirring occasionally, for 3 minutes, until slightly thickened. Remove the pot from the stove.
Grind the vegetable mixture with an immersion blender until smooth. Then put the saucepan on the stove and over medium heat, stirring constantly, bring to a boil. Remove the saucepan from the stove, add 1 cup of cheese and stir until the cheese is melted. Season the soup with salt and pepper to taste. Pour the puree soup into bowls, sprinkle with the remaining cheese on top and serve.