Cream of cauliflower soup - II type

Submitted by enr on 05 Nov 2012
1 head cauliflower
1 onion
50 g butter
100 ml dry white wine
200 ml milk
2 cubes vegetable broth
2 tbsp flour
1/2 tsp grated nutmeg
4 tbsp sour cream
200 g cream cheese with herbs
200 g sliced ​​ham
juice of 1/2 lemon
salt and pepper
Cream of cauliflower soup - II type
Photo added on
Photo author
Stews the onion in the butter until gain glass color. Sprinkle with flour, crushed bulyonchetata and mix. Pour the wine and a little water. Allow little to boil to evaporate the severity of alcohol. chopped cauliflower florets are. Separated 1 cup of them away. Pour cauliflower with onion, make up some milk and water, enough to cover and Boil over medium heat until completely soft. Blend until smooth is cauliflower and add the feta cheese, the remaining milk, cream and nutmeg. Mix. Everything will be melted by the hot soup. Dilute with water to desired consistency and flavor with salt and pepper. Returns soup on the stove and pour it separated cauliflower florets and ham. Boil 5 minutes to stay crunchy pieces. Serve the soup seasoned with lemon juice.
0 users
05 Nov 2012