Kitchen appliances and utensils: cooker or hob, gas or electric oven, immersion blender, baking dish, parchment paper, cutting board, kitchen scale, measuring cup, 5-liter pan with a lid, wooden spoon, soup ladle.
Ingredients
| Cauliflower | 700 g |
| Cream 10% | 150 ml |
| Potatoes | 2 pcs. |
| Carrot | ½ pcs |
| Bow | 1 PC. |
| Garlic | 1 head |
| Cream cheese | 180-200 g |
| Salt | 1 tsp |
| Nutmeg | 0.5 tsp |
| Sunflower oil | 2 tbsp. l |
| Water | 1-1.3 l |
Step cooking
- We rinse under running water 700 g of cauliflower, slightly dry and cut into medium-sized inflorescences. Turn on the oven at 180 ° C and leave to warm.
- We cut across 1 head of garlic without removing the husks. Cover the baking dish with parchment paper, spread the cabbage inflorescences on it, sprinkle them on top with 0.5 tsp. salt, water 1 tbsp. l sunflower oil and spread in the middle of 2 halves of the head of garlic.
- We put the mold in a preheated oven for 15-20 minutes, until the cabbage is soft and browned.
- We peel 1 onion from the husk and cut it into small rectangles. Peel 2 potatoes and cut them into small pieces. Peel ½ carrots and cut into 0.4 mm thick circles. In a 5-liter pan, pour 1 tbsp. l sunflower oil and put on medium heat.
- Add chopped onions to the pan and fry it with regular stirring until golden brown.
- When the onion became golden, add chopped potatoes, slices of carrots to it, mix with a wooden spoon, sprinkle with 0.5 tsp. salt and 0.5 tsp nutmeg, again mix everything and fry for 1 minute, without stopping stirring with a spoon.
- Pour vegetables 1-1.3 liters of water, bring to a boil, cover, reduce heat and cook for 15-20 minutes until the vegetables are soft.
- When 15-20 minutes have passed since the beginning of baking cabbage, we take out the form from the oven and transfer the cabbage and the peeled cloves of baked garlic peeled into a pan to the prepared vegetables.
- Add 180-200 g of cream cheese to the pan, divide it into slices with a spoon, and then grind everything into a puree condition with a submerged blender, without turning off the heat.
- Pour 150 ml of cream of 10% into a saucepan with vegetable puree, mix with a spoon until smooth and bring the soup to a boil, stirring regularly, then turn off the heat.
- With a ladle, pour the soup puree into the soup plate and serve.
Important! If you use fresh cauliflower for soup, before you start working with it, you need to remove the lower leaves and place it in salted water so that it completely covers the vegetable. Keep the cabbage in the water for 15-20 minutes, and if there are insects in it, they will float to the surface.
Video recipe
To see what the ready-made cauliflower should be after baking, vegetable puree after using a blender or boiling mashed soup, you need to clarify these points in the video recipe.
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