Cauliflower puree soup with cheese – a detailed recipe cooking. 
Time: 1 hour.Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. cauliflower, disassemble into inflorescences and chop
- 1.5 tbsp. grated cheddar cheese
- 625 ml. milk
- 2 stalks of celery, diced
- 1 onion, finely chopped
- 3 pcs. potatoes, peeled and diced
- 2 tsp chopped garlic
- 500 ml chicken broth
- 250 ml water
- 2 tbsp. l flour
- Salt and pepper to taste
- Ground Nutmeg
Recipes with similar ingredients: cauliflower, cheddar cheese, celery, onions, potatoes, garlic, milk, nutmeg
Recipe preparation:
- In a large saucepan, combine the chicken stock with water, then add cauliflower, celery, onions, potatoes, garlic and pepper taste. Cover and bring to a boil over high heat. After boiling, reduce heat and continue to simmer. simmer another 15-20 minutes., until the vegetables are ready.
- Beat flour with milk separately, combine with vegetable mass and add ground nutmeg to taste. Keep cooking stirring for 3 minutes, until the mass is slightly thickens. Remove pan from stove.
- Grind the vegetable mixture with a hand blender until smooth consistency. Then put the pot on the stove and over medium heat, stirring constantly, bring to a boil.
- Remove the pan from the stove, add 1 cup of cheese and mix, until the cheese melts. Season the soup with salt and pepper to taste. Pour the puree soup on plates, sprinkle with the remaining cheese and serve. СоветыДля вкуса кtotal vegetable mass, you can add 1-2 pcs. carrots, finely shredded. Instead of Cheddar cheese, you can use Gouda cheese or Swiss.
