Cauliflower Cream Soup

 Ingredients: For 6-7 servings: -1.5-2 kg cauliflower -1 bunch of green onions or 1 dry onion -1 large carrot -2 potatoes -2 cloves of garlic, pressed -chopped leaves from 2 stalks of celery -salt -pepper -oil For serving: bread croutons and/or diced parmesan or cheese

Break the cauliflower into small florets, ensuring they are uniform for even cooking. Once done, wash the cauliflower well and let it sit for 30 minutes in cold water to clean it of any impurities and keep its crunchy texture. After this time, drain the cauliflower and prepare the remaining ingredients. In a large skillet, heat a little oil, preferably olive oil, over medium heat. Add the finely chopped onion and sauté until it becomes translucent and starts to release its aromas. Separately, grate the carrot and add it to the skillet, continuing to sauté the mixture until the vegetables are soft but not fully cooked, to retain some of their texture.

Once the onion and carrot are ready, combine them and add the diced potatoes that you cut earlier. Sauté everything together for a few minutes, stirring constantly to prevent sticking. Before finishing this stage, add the minced garlic, salt, and pepper to enhance the flavor of the dish. After the ingredients are well combined, pour in 4 cups of water and let it boil. Once the water starts to boil, reduce the heat to medium and let it simmer for about 10 minutes.

After this interval, add the celery leaves, cauliflower florets, and if necessary, add more water until the cauliflower is nearly covered. Let it simmer for 20 minutes over medium heat, or until the cauliflower is soft but not completely broken down. Once the vegetables are cooked, strain the soup, keeping some florets of cauliflower for garnish. Use a blender to puree the vegetables until you achieve a smooth cream. Return the vegetable cream to heat along with the strained liquid, so you obtain a soup-cream with the desired consistency. Let it boil a few times, then adjust the taste with salt and pepper, to your preference.

The cream soup is served hot, garnished with the reserved cauliflower florets, sprinkled with freshly ground pepper. This delicious soup pairs perfectly with bread croutons served separately, or with diced parmesan, which can be added to the bowl from the start to melt slightly into the soup. An alternative option is to sprinkle grated parmesan on top, providing a savory contrast to the creamy texture of the soup. This recipe is perfect for chilly days, bringing a touch of comfort and warmth to your table.

 Tags:  onion cheese garlic carrots potatoes soup oil cauliflower vegetarian recipes