A light, smooth soup made by cooking cauliflower and pureeing it with milk and cream. This quick recipe uses just a few ingredients and works for everyday meals or dinner with guests.
Soften the onion in butter, then add the cauliflower and potato. Pour in the vegetable stock and simmer until the vegetables are tender.
Drain the cooked vegetables, reserving some of the cooking liquid, then blend them until smooth.
Add the milk and, if needed, some of the reserved liquid to the blended mixture. Heat briefly, then check the salt.
Ladle the hot soup into bowls, sprinkle with black pepper, and serve.
Important: Do not overcook the cauliflower, to preserve its flavor and color. Before blending, reserve some of the cooking liquid and add it back a little at a time to adjust the consistency. Because it contains milk, this soup is not suitable for people with lactose sensitivity.
Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu.
Kuruması muhtemelen fazla pişirmeden kaynaklanıyor, süreyi biraz kısaltmayı deneyin.
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