Cauliflower Soup

Servings: 4
Preparation: 30 Minutes

Ingredients

Soup
by taste black pepper
1 pc bay leaf
6 dl water
100 g carrots
500 g cauliflower
2 tablespoons sunflower oil
2 dl milk
2 dl sour cream
1 cube bouillon
Roux
1 tablespoon flour
1 tablespoon sunflower oil

Preparation

Peel the carrot and cut it into cubes.
Remove the cauliflower leaves and tear the flower into smaller pieces.
Swiftly fry the carrot, for about 5 minutes.
Add water, the cauliflower and cook all together for 10 minutes, or until cauliflower soften.
When the cauliflower has softened, mash it.
Add black pepper, milk and bay leaf.
Add the bouillon cube and cook all together for a little while.

Roux

Heat the oil well and fry the flour briefly, stirring all the time.
Take care that the flour should get a pale yellow color and it should not darken.
Add the cooled roux to the soup, stir and boil briefly.
In order to avoid forming of lumps, the roux must be cooled before it is added to the soup. You can wait for it to cool down a bit, and you can just add a little cold water to the spray.

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