Quantity
4 plates
Ingredients
1 cauliflower (850 grams of usable cauliflower)
1.8 liters bouillon (see package for measurements, I used Maggi bouillon cubes)
50 grams of flour
40 grams of butter
0.5 tsp nutmeg
0.5 tsp chili flakes
0.5 tsp black pepper
1 tbsp parsley (fresh)
Materials
Soup pan
Saucepan
Preparation
Start with cutting and washing the cauliflower in peases that fit on the spoon, but big enough that you could still see them in the soup.
Bring the bouillon to a boil. When it's boiling add the cauliflower, reduce the heat to medium/low and let it cook for 10 minutes.
In the meantime warm 40 grams of butter in a saucepan. When the butter is melted add the flour bit by bit. when everything is bound (it is possible you need less flour) add a splash of warm bouillon and dissolve the butter/flour, make sure you don't get lumps. add more bouillon if needed. when the butter/flour is dissolved add to the bouillon.
Add the nutmeg, pepper, chili flakes and fresh parsley. let it cook on a low/medium flame for 5 to 10 minutes until youré happy with the structure of the cauliflower. it shouldn't be mushy but also don't have a hard bite.
You are able to warm the soup up, but the cauliflower will get sofer every time you warm it up.
Did You Try This Recipe? Let me know if you like it! Comment below and share a picture with #WithChanTea
Commentaires