White cream soup with cauliflower and asparagus

White cream soup with cauliflower and asparagus


The season for white  is behind us, but maybe someone has frozen white asparagus and wonders what to do with it.

Simple cream  , tasty and nutritious. It tastes best with croutons and Parmesan cheese.


Ingredients


  • 1 bunch of
  • 1/2 medium
  • 2 onions
  • 1 clove of garlic
  • 1-1.5l of vegetable or meat broth
  • 125ml of cream 18%
  • 50g of Parmesan cheese
  • parsley
  • salt and pepper
  • a pinch of nutmeg
  • 1 tablespoon of olive oil

Chop the onion and garlic finely. Heat the oil in a pot and add the onion and garlic. Fry until light browning.

We peel the asparagus, getting rid of the hard parts. Cut into smaller pieces and add to the onion. We fry for a while, stir from time to time.

Add chopped cauliflower to the pot. Pour the broth over everything. It should cover all vegetables. Cook for about 20 minutes. The vegetables should be completely soft.

We take the pot off the stove. Mix the soup with a blender until smooth. If we want, we can rub it through a sieve.

Boil the soup again. Add the cream and Parmesan cheese. We mix thoroughly. Season with nutmeg, pepper and salt.

Serve with croutons, parsley and Parmesan cheese.

Enjoy your meal


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