Cauliflower Cream Soup with Spring Onions
Cauliflower cream soup with spring onions is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 white onion
- 1 Cauliflower
- 200 g heavy cream
- 500 ml clear vegetable broth
- Salt
- white pepper
- nutmeg
- 1 tsp flour
- 2 tbsp lemon juice
- 4 small spring onions (with green parts)
- 1 tbsp Sunflower oil
Instructions
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1.
Clean, wash and cut the cauliflower into florets. Boil them in salted water until just tender, then drain. Reserve some of the cooking liquid, shock the florets in cold water and let them dry.
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2.
Peel and chop the onion; sauté it in oil until translucent. Set aside about a quarter of the cauliflower florets as garnish. Add the remaining florets to the onions, season with salt, pepper and nutmeg, dust with flour, pour in the broth and simmer for about 10 minutes.
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3.
Add lemon juice and cream, then blend until smooth and adjust seasoning. Warm the reserved florets in the soup. Wash the spring onions. Serve the soup in preheated bowls, garnished with a spring onion.
