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CREAM OF CAULIFLOWER SOUP WITH CAMEMBERT
This French-style cream of cauliflower soup is made very special with the addition of a little Camembert cheese. To make it taste even more special, crush or grind some roasted hazelnuts and sprinkle on top before serving.
Preparation
35 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Add cauliflower separated into flowerettes to a large saucepan with milk, 500 ml water, mustard and Vegeta. Cook on low heat for about 20 minutes or until the cauliflower is soft. Season with salt and pepper and continue to cook for a little while.
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Allow to cool slightly before creaming the soup with a blender.
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Return the saucepan on the hob, stir in cream and cook the soup for a couple of minutes. Drizzle some olive oil on top and add torn or diced Camembert cheese.
Advice
Try adding 2-3 tablespoons of lemon juice to the bowl just before serving the soup.
Keep cauliflower wrapped in paper or nylon bag in the fridge and use within 3-5 days. Store it with stem down to avoid moisture.
To add some extra kick to the soup, try adding one spoonful of Podravka Rustica Mustard as you start cooking, and finish the soup as described above.
Serving
Serve garnished with cauliflower flowerettes and freshly crushed or ground hazelnuts.
