This cream soup is one of the few that are ideal for festive dinner. Your guests will appreciate it amazing taste and elegant look. And you will be delighted how easy it is getting ready. Cauliflower fried with onions and spices in butter, brought to readiness in broth with milk, and then crushed by a blender. The hot soup will remain just add more grated cheddar and a little sherry for piquancy. The consistency of the soup can be adjusted when diluting it with water or broth if necessary. Every serving sprinkle with nutmeg in harmony with creamy taste of soup, and paste on a cheese stick. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small head of cauliflower, cut inflorescences
- 2 tbsp. l (30 gr.) Butter
- 1 small onion, chopped
- 2 cloves of garlic, crushed
- 1 bay leaf
- 1 tsp chopped fresh rosemary
- 3 tbsp. l flour
- 4 tbsp. lightly salted chicken stock
- 1 tbsp. milk
- 1.5 tbsp. grated white cheddar
- 1 tbsp. l dry sherry
- Freshly Grated Nutmeg
- Cheese and garlic sticks, for serving
Recipes with similar ingredients: cauliflower, onion, cheddar cheese, milk, nutmeg, bay leaf, rosemary, sherry
Recipe preparation:
- Melt butter in a cauldron over moderate heat. Add onion and garlic; fry, stirring, until soft, about 4 minutes. Add cauliflower, bay leaf, rosemary, 1 tsp. salt and a little ground black pepper. Stir fry until cauliflower does not start to fry, 5 minutes. Stir in the flour and fry until completely absorbed, about 1 minute. Pour in chicken broth and milk and bring to a boil. Turn down the fire; cook until Cauliflower prepared, 30 minutes. Remove the bay leaf.
- Pour the soup into a blender in several batches and grind until uniform consistency (or grind the soup in a saucepan with hand blender). Pour the soup back into the pot and heat to medium heat. Stir in the cheese to melt and add to 1 Art. water if the soup is too thick.
- Add sherry, salt and pepper. Sprinkle with nutmeg and serve with cheese sticks.
