Let’s prepare for lunch a gentle creamy сauliflower soup. The dish is very fragrant, useful and nourishing. If you want to make the soup more nourishing, use chicken broth instead of water. Fried bacon or grated hard cheese can be added to the croutons.
1.Wash the potatoes, peel and cut into medium-sized cubes.
2.Transfer the cut potatoes to a pan and pour vegetables with two liters of cold water. Put the pan on the fire and prepare the potatoes for 5-7 minutes after boiling.
3.Wash cauliflower and sort out into pieces of small size.
4.When the potatoes are cooked to semi-readiness, add cauliflower pieces to the pan. Continue to cook vegetables together on low fire for another 10 minutes.
5.Peel onions and garlic cloves and cut finely.
6.In a small pan connect butter and olive oil. When the mixture is heated, put onions and garlic on the pan. Stirring from time to time, let’s brown vegetables on low fire until a light golden brown.
7.When potatoes and cauliflower almost reach readiness, add browned vegetables to the soup. For aroma let’s add peas of allspice and bay leaves. Cook the soup for another 5 minutes.
8.Then we get out black allspice and bay leaves from the soup. Take 500 ml of broth by means of a soup ladle. Using a submersible blender, blend the soup into homogeneous puree.
9.Add some broth to the pan, achieving the right soup consistence.
10.Then add sour cream, mustard in grains, salt and ground spices to the soup. Stirring the soup, let’s warm it on low fire without bringing it to boiling.
11.The ready soup is poured into serving plates or soup bowls. Supplement each portion with croutons and finely cut green onions.