Dagobert Recipe: Cauliflower Soup | small newspaper

cauliflower soup

Ingredients for 4

Cauliflower 3/4kg
3 Charlotte
3/4 l Clear Vegetable Soup
1 dl whipped cream
2 dl milk
old brown bread
butter
parsley
salt
pepper ad mill
coriander from wheat

Ready

1. Divide the cauliflower into smaller, larger flowers. Carefully peel the stems and cut into thin slices. Boil small flowers and stems in salted water until al dente. It takes about 5 minutes. Drain well. Set aside the prettiest little flowers (about a quarter). Cut the remaining vegetables into small pieces.

2. Finely chop shallots. Fry in butter. Add chopped vegetables and stir-fry slightly. with vegetable soup
And pour the milk. Let it cook for a few minutes. Season with salt, pepper and coriander. Puree with a fork.

3. Divide the leftover cauliflower buds into very small buds and add to the soup. heat.

4. Whip the whipped cream until it thickens. Chop the parsley. Cut brown bread into thin slices and toast in butter. Pull the cream under the soup. Divide into four plates. toasted black bread
Sprinkle over parsley.

Want to taste more?

You can find an overview of the Dagobert recipe here.

Scrooge Recipe
© Spencer Davis

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