Cauliflower soup with mustard croutons. Cauliflower soup with vegetables and cream.

Today on our site recipe cream of cauliflower soup with cream and garlic crumbs. cook, the main thing is to have a blender on hand.

Cream of cauliflower soup with cream

5 from 1 reviews

Cream of cauliflower soup

Type of dish: First dishes

Cuisine: Russian

Preparation time: 10 Min

Cooking time: 40 Min

Total Time: 50 Min

Output: 6

Cream soup is a traditional European dish that has just now become popular in Russia.

Ingredients

• Cauliflower (disassembled into inflorescences) - 1 pc.
• butter - 50 g,
• onion - 1 pc.,
• broth - 500 ml,
• milk - 300 ml,
• cream - 300 ml,
• brioche cake - 1 pc.
• crushed garlic - 1 clove.,
• chopped parsley - 1 tbsp. l.,
• white pepper
• salt.

Cooking

1. First you need to melt the butter in a large saucepan over medium heat. Then, fry chopped onions, for 3-4 minutes, until soft.
2. Next, add the cauliflower disassembled into inflorescences and cook, stirring, for a minute. Pour in the broth and milk, bring to a boil. Reduce heat to low and cook for 5-6 minutes until cauliflower is soft.
3. Allow to cool slightly, and then beat the soup with a blender until smooth. Return to the pan with the cream and warm. Season the soup with salt and white pepper.
4. After that, heat the oven to 180 degrees.
5. Beat the bun and chopped garlic in a combine until crumbs are obtained.
6. Put on a baking sheet and bake for 5-6 minutes until golden brown. Ready crumbs mix with chopped parsley.
7. Serve the cream of cauliflower soup, sprinkled with garlic crumbs on top with parsley.

Notes

Cream soup served in soup plates or cups. It can be decorated with a strip of cream, greens. Fried toast is usually served with the dish, which is thrown into the soup.

Cooking cream soup can be described in two phrases: the ingredients are fried or boiled, and then whipped with a blender. After that, they are added to the cream base and possibly broth.

Enjoy your meal!

To the note: What is the difference between mashed potatoes soup and cream soup. It is believed that this is the same thing, but it is not. The basis of the soup is mashed potatoes - meat or vegetable broth, in which the rest of the ingredients are added, boiled to the state of mashed potatoes. It is the soup of mashed potatoes that you most often eat in canteens. But the base cream soup - milk or cream, which gives the soup a special tenderness. Vegetables that have been passed through a blender are already added to this base. 4.9 (3 Votes) 0

Cauliflower has a delicate characteristic flavor that goes well with butter, cream, starchy potatoes. And if you have already prepared a cream soup or cauliflower cream soup, and you didn’t like it, do not draw final conclusions - you just didn’t meet the right recipe. Such, for example, as this French recipe for making cauliflower cream soup.

The soup has three secrets at once.

Secret one. Pay attention to the ingredients. Among them, cream and nutmeg, almost the composition of the famous French bechamel sauce, giving softness, depth and sophistication to any dish. If you replace vegetable oil with butter, then you will get an even more accurate version of the composition of the sauce, only then the soup will become more nutritious.

The secret of the second.  In order to achieve a more saturated, concentrated and expressive taste, all vegetables are pre-baked (before boiling). And this is another trick, thanks to which the soup simply turns into a soup delight.

Third secret. Excellent accent cream soup will add and baked garlic. It will enhance the flavors of vegetables and add spicy spices, and at the same time will not break the harmony, as it could happen, we use fresh garlic.

Cooking time: 60 minutes / Output: 1.5 liters

Ingredients

• cauliflower 1 head
• 2 potatoes
• carrots 1 piece
• 1 onion
• garlic 1 whole head
• fatty homemade cream 1 tbsp. spoon with a slide
• vegetable oil 1.5 tbsp. spoons
• nutmeg 0,25 tsp
• salt, pepper to taste

Cooking cauliflower cream soup

December 07, 2016 606

This vegetable is known for its beneficial dietary properties and a wealth of vitamins and minerals. It does not cause negative reactions in the human body and is indicated even for problems with the digestive system.

This kind of cabbage can be cooked in a variety of ways - bake, boil, stew, fry, stuff a whole head, etc. But soups with these inflorescences are the easiest to prepare and popular. They can be used in chopped form in vegetable soups, or in a hammer in soups.

There are a lot of recipes, for the reason that cauliflower harmoniously harmonizes with different products, so housewives choose components depending on their desire and taste or the contents of the refrigerator.

Simple recipe for cream soup

This recipe is good for its simplicity - you can do without the use of any expensive ingredients. Only vegetables and spices. Components:

• 600 gr. cauliflower;
• 2 onions;
• 3 potatoes;
• 1 carrot;
• sunflower oil;
• ground black pepper;
• salt;
• white or rye bread for baking crackers.

35 minutes will take cooking. Cauliflower cream soup comes out with about 30 calories calories per 100 grams.

Vegetables need to be washed, peeled. Cut potatoes, cabbage, and onions into pieces, chop carrots into strips.

To begin with, fry carrots and onions in sunflower oil. Then add potatoes and cabbage to them and pour water over it so that the surface of the vegetables is covered. Cook over medium heat.

In the meantime, you can make croutons. To do this, cut the bread into cubes, a little sprinkle with vegetable oil and fry in an oven or in a frying pan.

After 25 minutes, the vegetables should be cooked. Pour broth and grind vegetables with a blender. The resulting puree to the desired consistency bring, gradually pouring broth. Put the pepper and salt in a saucepan with the soup. Serve hot with crackers.

Cream of cauliflower cream

The specialty and tenderness of the dish is given by the cream, emphasizing the unique taste of cauliflower. For this option will need the following components:

• 500 gr. cabbage inflorescences;
• 3 potatoes;
• 1 carrot;
• 2 onions;
• 2 dairy processed cheese;
• green basil, parsley;
• 200 gr. cream 20%;
• ground black pepper;
• salt.

Cook you a dish in 40 minutes, the calorie will be - 37 kcal per 100 grams. soup.

Vegetables must be washed, peeled, cut, immersed in boiling water and cooked until the ingredients are soft.

Meanwhile, grate the cheese, for convenience it can be pre-frozen or wetted with water.

As soon as the vegetables are cooked, add grated cheese to them and let them boil.

Let stand a little. Decorate portions with greens.

Diet soup

Cauliflower is a dietary vegetable itself. If the diet should be low-calorie, then in the diet soup of cauliflower, you can add more useful ingredients.

You need:

• 50–60 gr. celery root;
• 1 carrot;
• 2 onions;
• 1 tsp lemon juice;
• ground black pepper;
• salt.

Preparation takes 50 minutes, per 100 grams. product - 27 kcal.

Vegetable ingredients must be rinsed and peeled. Cut into medium-sized pieces. Onions and carrots submerged and set on the stove. As soon as they boil add celery and cook it until soft (20-30 minutes). Then put cabbage, salt, pepper, add lemon juice and cook (another 10-15 minutes). Grind everything with a blender and boil again. Let the soup stand.

Lean tender, creamy soup

If you need or want to prepare a dish for fasting, then a lean cauliflower cream soup is perfect for this. And mushrooms will help to give it a highlight. So the components are:

Cooking time - 40–45 minutes, per 100 gr. dishes - 40–50 kcal.

Onions, mushrooms, cabbage, carrots thoroughly washed, peeled and cut. Put the cabbage blossoms in such a quantity of boiling water that it covers them and boil for 15 minutes. Make a fry of carrots and onions in vegetable oil, you can with mushrooms, but it is better to cook them separately.

Mix boiled cabbage with onions, carrots, mushrooms and whip everything in a blender. Season with spices and cauliflower broth to bring the puree to the required thickness - boil. Let it stand.

Tip: you can not grind some fried mushrooms with a blender, but add the pieces into the soup. Whole mushrooms spice up.

Chicken Cauliflower Soup

Chicken broth and fillets do not violate the dietary properties of vegetables, and give the heart and richness. To implement this method you need:

• 0.5 kg of cauliflower;
• 0.5 kg of chicken fillet;
• 3-4 tbsp. l butter;
• 1 carrot;
• 200 gr. 20% cream;
• 1 onion;
• green onions, parsley, basil;
• salt pepper.

Preparation will take 1 hour, calorie - 40-50 kcal per 100 grams. soup.

In 500 ml of boiling water, lower the chicken fillet. Cook for about 30 minutes. Meanwhile, wash, peel, chop vegetables and fry a little in butter.

Extract chicken from broth. Pour the vegetables so that they are covered with liquid and simmer until tender (about 15 minutes).

Blend stewed vegetables with mashed potatoes (chop pieces of chicken, you can also chop, or leave whole, at your discretion). Dilute to the desired thickness with broth. Pour the cream, salt, pepper, boil and remove from the hob. A little insist. Decorate portions with greens.

Recipe for cooking for the child

Cauliflower does not belong to heavy fiber and can be introduced into the diet of children from 6 months. It is soft, and therefore even in babies it does not cause extraneous processes in the tummy and does not obstruct the chair.

First, prepare the usual puree of this kind of cabbage, boiled in milk, broth or water. To do this, pour 100-200 grams. cabbage inflorescences with water or broth, cook for 15 minutes. After 10 minutes, you can add milk to the water and boil for another 5 minutes. Then grind all the blender and mashed potatoes for the baby ready.

After a year, children can cook real cream soups. For example, take the following components:

The soup will be ready in 40 minutes, the calorie content of the dish is 40–50 kcal per 100 gr. soup.

How to make cauliflower puree soup for a child? Vegetables need to be washed, peeled, cut and placed in a saucepan with water. Boil for about 25 minutes.

Separately, you need to cook rice, submerging its small amount of boiling water (for 3 tablespoons of rice, take 5 tablespoons of water) and cook for 15 minutes on medium heat.

Drain the liquid from the vegetables into the glass (use it later). Pour rice into vegetables and turn everything into a homogeneous mass using a blender. It is necessary to salt the dish, add cream and butter in it. The mixture will acquire a bright milky color. Adjust the thickness of the soup to the required level with the help of a drained vegetable broth.

Babies soup puree better serve as usual. For older children it will be more interesting to eat it with crackers.

Fish Soup

Such a combination may seem suspicious to many, but you just need to try it once to dispel your doubts. Components:

• medium cauliflower;
• 0.5 kg white fish fillet;
• 1 carrot;
• 300–400 gr. fish broth;
• 1 onion;
• vegetable oil;
• spice.

Soup-puree will be ready in 45 minutes, calorie 100 grams. dishes will be 36 kcal.

Vegetables and fish fillet cut. Part of carrots and onions fry separately in vegetable oil. Add the other half to the pan with the fish and simmer with spices for 20 minutes under the lid. Boil the cabbage for 10 minutes, so that the boiling water covers it. At the end add fried carrots, onions and fish. Grind everything with a blender. Put on the stove and let boil, adjusting the consistency of fish broth.

It is worth paying attention!

1. Be sure to choose fresh cabbage, so that its leaves are green and not sluggish. Store vegetables in the refrigerator for no more than 10 days.
2. In order for cabbage blossoms to retain maximum of their valuable properties, it needs to be subject to minimum temperature processing.
3. Soup puree does not necessarily imply the complete grinding of all components. At your request, you can leave in it a certain number of pieces of potatoes, mushrooms, chicken, etc.
4. When boiling chicken, it is better to first put it in boiling water and allow to boil for 3 minutes. Then drain the broth and typing fresh water again put on the hotplate for 30 minutes. Thus, you avoid the appearance of foam, and all the negative comes out of the hen into the drained water.
5. If you decide to bake the croutons to the soup yourself, then for a ruddy crust, you need to sprinkle them a little with vegetable oil. In a pan just fry. The oven must be heated in advance to 200 degrees. Then place in it a baking sheet with diced bread (white or rye) and fry for 5 minutes. Then turn off the oven and let the breadcrumbs stand for a while.
6. Savory flavor makes garlic soup in a mashed potatoes soup, but this is an amateur. If you do not have anything against this spice, then be sure to include it in the components of the soup.
7. Also, broccoli, leeks, green peas, bacon, meatballs, various types of cheese (including salted philadelphia and cheese) and even fish are combined well with cauliflower.

If you have been visited by a fresh idea of ​​a variant of cauliflower puree soup - do not be afraid to experiment and create new dishes empirically, because all the recipes that are known today are invented by us!

Cauliflower will appeal to anyone who loves wholesome but refined food. It is perfectly digested and has a thick and delicate texture. We offer you some delicious recipes that you can easily cook yourself.

Cauliflower puree soup with potatoes

Ingredients:

• cauliflower - 500 g;
• garlic - 2 cloves;
• onion - 1 pc .;
• potatoes - 2 pcs .;
• natural olive oil - 2 tbsp. spoons;
• sour cream nonfat - 3 tbsp. spoons;
• butter - 15 g;
• cheese - 100 g;
• spice;
• white bread - 300 g

Cooking

Pour olive oil into a saucepan, throw a piece of butter and heat it. We process onion and garlic, finely chop and pass. Peel potatoes, chop into thin slices of medium size. Rinse the cabbage and divide into small slices. Then in the pan with onion spread the prepared vegetables, add some salt and cook until cooked. After that, skip everything through a blender, put the mashed potatoes back into the dishes, add some water and boil. Ready soup seasoned with low-fat sour cream and sprinkle with grated cheese. Heat a few minutes until the cheese melts. Bread chopped into cubes and brown in the oven. Next, pour the cauliflower soup in plates and decorate with greens and

Chicken cauliflower soup

Ingredients:

• chicken fillet - 1 pc .;
• celery - 1 pc .;
• carrots - 1 pc .;
• broccoli - 100 g;
• onion - 1 pc .;
• fresh cauliflower - 1 forks;
• garlic - 3 cloves;
• processed cheese - 400 g;
• fresh parsley;
• spice.

Cooking

All vegetables are washed and processed. Rinse the chicken, put it in a saucepan, pour filtered water and set it on fire. Cut carrots and celery into large slices and throw in hot water along with unpeeled onion, garlic and parsley roots. After boiling, gently remove all the foam, add some salt and add 5 black peppercorns. Reduce the heat and boil for 30 minutes with the lid closed. This time, we take apart broccoli and cauliflower into pieces. When the meat is cooked, carefully remove it, and filter the broth through a strainer into a clean pan. We throw carrots back, and throw out everything else. Add 2 types of cabbage and cook until soft vegetables. Chicken meat is disassembled into fibers, and the parsley is cut with a knife. When the cabbage is cooked, remove the pan from the stove and grind all the blender until smooth. Then return to a slow fire, add the cheese and mix. Serve ready-made broccoli and cauliflower soup, garnished with rye crackers.

Zucchini and Cauliflower Cream Soup

Ingredients:

• cauliflower - 500 g;
• zucchini - 500 g;
• carrots - 150 g;
• onion - 1 pc .;
• vegetable oil;
• spice.

Cooking

First, you and I need to prepare all the vegetables: we wash them, wipe them and process them. Next, chop the onion into half rings, chop the zucchini in small cubes, and chop the carrots in a medium grater. Cauliflower breaks into florets. Now in the saucepan on the vegetable butter, we brown the onions first, and then add the carrots and fry the vegetables, stirring. After that, lay out zucchini and cauliflower, add some salt to taste. After 15 minutes, pour everything in with hot water and boil the dish over medium heat until cooked, for about 20 minutes, not forgetting to stir occasionally. Then we shift the contents into a blender, dilute slightly with broth and grind. Spill lean soup of cauliflower puree on plates and sprinkle with herbs.

Content:

Perhaps there are no vegetables that are not beneficial to the human body. Cauliflower with its unique properties, which have been known for a long time, is recommended for use by both adults and toddlers. Cauliflower is pleasant to the taste, its dietary features are more pronounced compared to other varieties of cabbage, and its nutritional properties are much more. Due to the unique content of ascorbic acid and protein, only 60 g of cauliflower will provide a person with vitamin C for the whole day. Cabbage also contains vitamins A, B, D, H, PP, E, K.

Therefore, prepared at home cream soup of cauliflower is the best dish for the whole family.

The main difference between cream soup and cream soup is that its set of ingredients includes cream or milk, which give it a delicate milky (creamy) taste. It may also include other vegetables, such as potatoes, peas, spinach, mushrooms, or chicken. It all depends on the recipe.

Since the main ingredient of this soup is cauliflower, you should know how to choose it correctly.

Choosing the right cauliflower

The first thing to notice when buying cabbage is a strong and heavy head, the leaves should be green and look fresh. The color does not have to be white, maybe yellow, ivory, greenish, grayish, and sometimes even purple, it all depends on the conditions in which it is grown. The main requirement is the absence of dark spots on the head. If they are available, they must be cut. Temperature at storage is at 0 degrees 10 days.

Cauliflower cream soup recipe - with cream

Ingredients:

1. Cauliflower - 700 g
2. Potatoes - 250 g
3. Cream (10-20%) - 200 g
4. Onions - 120 g
5. Oil - 1.5 tbsp. spoons
6. Garlic - 1 clove
7. Pepper, salt to taste

Cooking method:

Clean all ingredients and wash thoroughly. Onions are chopped finely, and potatoes - in small cubes. Cauliflower is divided into several inflorescences. In a saucepan, it is recommended to use it with a thickened bottom, you should melt the butter and fry the onion for 4-6 minutes to make it soft. Then potatoes and cabbage are added there. It is necessary to fill this mass with water to a level that will cover the vegetables. Add pepper and salt. Boil for 25-30 minutes. During this time, cabbage and potatoes should be soft. After that, the broth is drained, while it is necessary to leave it in the amount of one cup. The remaining contents of the pan if possible whip with a blender. At the same time add a glass of broth and garlic passed through a press.

Beat until necessary to get a lot of creamy consistency without lumps. Add cream and heat to desired temperature. If the cauliflower cream soup is not as liquid as you want, you can add the remaining broth. Divide into plates and add boiled chicken, bacon, boiled egg or crackers if desired. Cauliflower should not be cooked for a long time, especially in water, it is recommended to steam it before cooking the soup. Cabbage, which is cooked, it is better to quickly get out of the broth, so that it does not lose the taste. To improve the taste, before cooking, you can soak it in milk. Delicate cauliflower soup is ready.

The recipe is based on 4 servings.

Recipe from the Le Cordon bleu Soups cookbook

An interesting fact is that the first recipe of this dish was derived from the favorite at the court of French King Louis XV. This recipe is included in the diet of French women in our time. It has been confirmed for years that such a soup satisfies hunger well and has a beneficial effect on the maintenance of a slender body shape.

Ingredients:

1. Cauliflower - 350-400 g
2. Butter - 30-40 g
3. Flour - 20 g
4. Onion - 1 pc.
5. Milk - 3 cups
6. Salt and pepper

1. Cabbage Inflorescences - 2/3 cup
2. Greenery
3. Bread - 3/4 pieces

You need to prepare as follows:

First of all, the cauliflower must be disassembled so that separate inflorescences are obtained. As a result of this should be about 300 g of large inflorescences and 50 g of small ones. Little while we remove to the side. Then large inflorescences are laid out in a saucepan, preferably with a wide bottom, filling them with half a cup of water and half a cup of milk. After that, you need to put the pan on the stove and bring the contents to a boil. Cover with a lid and muffle the fire to a minimum. Cook for 7 minutes before acquiring soft cabbage. Then, when the cabbage is ready, you need to whip it with a decoction using a blender and set aside for the time being.

Finely chopped onion is fried in a melted butter in a small frying pan. It is important that the fire is moderate. Fry the onion for 5 minutes until it is soft and transparent, but by no means overcooked. Flour is added to fried onions. To eliminate the formation of lumps, it is necessary to stir it well. Add the prepared mass to the milk, mix well and bring to the boil again. After the mixture boils, add the previously cooked cabbage puree and bring to the boil again. To the resulting composition is added salt and pepper. Pepper is better to use freshly ground. After that, the cooked dish is removed from the heat.

The next step is cooking a side dish. Pour some water into a small saucepan, add some salt and bring it to a boil. Small inflorescences of previously selected cauliflower are thrown into the water, boiled for 2 minutes until they become soft. Then the water is drained, and everything is removed until the side. The bread is cut into small cubes and fried in sunflower oil in a frying pan to give them a golden hue. Salt and pepper the resulting crackers.

Serve the cooked dish, usually sprinkling with roasted crackers and boiled small cabbage buds.

The soup tastes very delicate and tastes like milk. Due to the short cooking time, 30-35 minutes, and great taste, it will be a welcome dish for any hostess.

The recipe is designed for 4 servings.

Gourmet Red Caviar Soup Recipe

Ingredients:

1. Pepper and salt.
2. Parsley - 20 g
3. Red caviar - 20 g
4. Butter - 120 g
5. Chicken broth - 0.5 l
6. Milk - 0.5 L
7. Onion (leek) - 1 onion
8. Cauliflower - 1 head
9. Cream (35%) - 100 g

Cooking method:

Cabbage disassembled into inflorescences. Large inflorescences need to be finely chopped. Small inflorescences boil in water. After the small buds have welded, they need to be cooled, so that they remain firm and not soften. It is desirable simultaneously with the preparation of cabbage to fry in the pan the white part of the leek, pre-cut it into small pieces. In the process of frying the onion, you need to constantly stir it to prevent it from burning, and to remain transparent and soft.

Take a clean pan and pour all the prepared milk into it, also adding the chopped cabbage blossoms. Bring to a boil and reduce the heat so that the milk does not run away. Boil need for 5-7 minutes. The next step is to add chicken broth, in which the cabbage continues to boil until softened. Chopped parsley, spices to taste and cream are added to cooked cabbage. All this is ground by a blender.

Serve on a plate, decorated with small boiled cauliflower buds and a small amount of red caviar.

The recipe is designed for six servings.

A recipe for friendly hosts

For this dish you do not need to save on quality products, and it should be served beautifully and elegantly.

Ingredients:

1. Butter - 130 g
2. Onions - 1 pc.
3. Cauliflower - 1 kg
4. Carrots (large) - 1 pc.
5. Cream - 200 g
6. Rusks - 100 g

Cooking Instructions:

In a small saucepan over low heat, melt the butter and add the finely chopped onion. Onions should not be brought to browning, but rather it should be put down until it becomes soft. This will preserve the future flavor and taste of the soup. From a kilogram of cauliflower, after it has been disassembled into inflorescences, 800 g should remain. Peel and chop the carrots. Put cabbage and carrots in a saucepan, pour water on a little above, salt and cook for 20-25 minutes, until the vegetables are soft. After the vegetables are cooked, gently remove from the pan and beat with a blender to a creamy mass. Cream and, if necessary, the broth remaining from cooking vegetables are added to the resulting mixture in order to give the desired consistency. Bring the soup to a boil in a saucepan and boil for two minutes.

Do not interfere with a spoon of sour cream, which can be added to the resulting soup. Served decorated with small crackers and a small amount of dill.

This recipe will surely please both husband and children. Potatoes in this recipe is not appropriate, no need to experiment.

The recipe is made up for 6 servings.