Cauliflower and Potato Puree Soup
Soups • European
Description
You can use canned cauliflower instead of fresh. In this case, the cooking time for the soup is reduced by 10–15 minutes. The puree soup can also be made with green cabbage. You need to clean, wash, and boil it; after 15–20 minutes, add the potatoes, cook them, and then prepare the soup as described above.
Ingredients
- Potato 20 oz
- Cauliflower 20 oz
- Milk 2 glasses
- Butter 3 spoons
- Salt to taste
Step-by-Step Guide
Step 1
Select 1/4 of the small florets of cauliflower for the garnish and cook them separately in salted water.
Step 2
Place the remaining cabbage and the peeled, rinsed potatoes, sliced into wedges, into a pot. Pour in 4 cups of water, add 2 teaspoons of salt, and bring to a boil. Cook for 25–30 minutes. Then, strain everything through a sieve and mix with hot milk.
Step 3
When serving, stir in cream or butter into the soup, mix well, and add the cooked cauliflower florets. Serve croutons on the side.
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