How to cook cauliflower puree soup with croutons
You will need
- - 1 small cauliflower head
- - a mixture of greens (onion, parsley, dill)
- - curry powder
- - vegetable oil
- - salt
- - ground black pepper
- - 50 g cheese
- - several slices of bread of different varieties
- - flour
Cook the croutons. With slices of bread, remove the crust. Cut the flesh into small cubes and fry in vegetable oil with a small amount of chopped garlic. Then put the blanks in a baking dish, sprinkle with chopped parsley and grated cheese. Bring croutons to readiness in the oven for a few minutes.
Disassemble the cauliflower into florets and boil in lightly salted water until tender. In a separate container, dissolve two tablespoons of flour in warm water and mix until a uniform consistency is formed. Add flour mixture to cabbage a few minutes until cooked.
Turn the contents of the pan into a puree using a mixer. A few cabbage buds set aside.Ready soup puree season with vegetable oil, add black pepper and salt to taste. Bring mixture to a boil. Put the whole cauliflower blossoms and finely chopped greens into the finished soup.
Croutons serve to cauliflower puree soup on a separate plate. Fragrant croutons should be added to the plate just before using the dish. Otherwise, the crispy texture will disappear and the croutons will dissolve in the broth.
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