Vegetable Puree Soup with Chicken and Cauliflower
Soups • French
Description
Vegetable puree soup with chicken and cauliflower
Ingredients
- Cauliflower 10 oz
- Scallions 0 oz
- Turnips 2 pieces
- Butter 4 tablespoons
- Chicken Broth 0 qt
- Salt to taste
- Ground Black Pepper to taste
- Cream 5 fl oz
Step-by-Step Guide
Step 1
Wash the vegetables and cut them into random pieces. In a heavy-bottomed pot, heat vegetable oil and sauté the chopped vegetables.
Step 2
Remove pieces of chicken from the broth and shred into small portions. Bring the chicken broth to a boil. Pour over the sautéed vegetables, just enough to barely cover them. Set the remaining broth aside. Simmer the vegetables on low heat with a lid for 10–15 minutes, until cooked.
Step 3
Using a blender, turn the contents into a vegetable puree. Add the remaining broth, pieces of cooked chicken, and bring to a boil.
Step 4
Add cream to the puree soup, season with salt and pepper to taste, and remove from heat.
Step 5
Serve the vegetable puree soup with fresh herbs.
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