soups
22% cream
Cream of cauliflower soup
Ingredients
Cauliflower
130 g
Broccoli
100 g
Salt
2 g
Olive oil
10 ml
Pine nuts
5 g
For creamy emulsion
Blue cheese
7 g
Method of preparation
- Pour the cream into a small saucepan, bring to a gentle boil, and add the cheese.
- Stir until it is completely dissolved. Then strain the sauce through a sieve for a smooth, silky texture.
-
- Prepare the vegetables:
Divide the broccoli and cauliflower into florets of equal size, rinse in cold water.
- Blanch:
Boil water, add a little salt. Boil the vegetables for 2-4 minutes until they are al dente, so that they remain bright and slightly crunchy. Place them on a paper towel to remove excess moisture and drizzle with olive oil.
- Roast the nuts:
Toast the pine nuts in a dry pan until they have a golden crust — they will release their aroma in the warmth.
- Serving:
Pour a little warm sauce onto the bottom of the plate. Place the cabbage on top, alternating broccoli and cauliflower, and sprinkle with roasted pine nuts. You can add a drop of olive oil and a pinch of freshly ground pepper.
- Prepare the vegetables:
