Cream Soup of Cauliflower with Wild Mushrooms and Chives
Soups • European
Description
It is better to use wild mushrooms of different kinds.
Ingredients
- Potato 1 piece
- Cauliflower 5 lbs
- Onion 1 head
- Butter 0 oz
- Olive Oil 4 tablespoons
- Chicken Broth 0 qt
- Milk 20 fl oz
- Cream (40%) 5 fl oz
- Fresh Mushrooms 10 oz
- Chives 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a pot, place the cauliflower cut into small pieces, the peeled and chopped potato, the finely chopped onion, the butter, and pour in half of the olive oil. Heat over medium heat until the oil starts to sizzle, reduce the heat, cover with a lid, and cook for 10 minutes until the vegetables are soft, but do not let them brown, stirring occasionally.
Step 2
Pour in the broth and bring to a boil. Then add the milk and bring to a boil again. Season with salt and pepper and cook uncovered for 10-15 minutes until the vegetables are soft. Add half of the cream.
Step 3
Transfer the soup in batches to a blender and puree until smooth. Add the remaining cream. Season with salt and pepper.
Step 4
In a skillet, heat the remaining olive oil and add the thinly sliced mushrooms. Sauté over high heat until golden brown. Season with salt and pepper.
Step 5
Reheat the soup and ladle it into bowls. Place some mushrooms in the center of each and sprinkle with chives.
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