Cream of cauliflower soup with Camembert- Recipe by coolinarika.com -
This French-style soup is made extra special with the addition of a little Camembert cheese. For a delicious crunch, roast a few hazelnuts and crush them over the soup before serving.
- Cut the cauliflower into florets and add to a large saucepan with the milk, 500 ml of water, and Vegeta. For extra kick, add a spoonful of mustard too. Cook on a low heat for about 20 minutes, or until the cauliflower has softened. Season with salt and pepper and continue to cook for a little longer.
- Allow to cool slightly before creaming the soup with a blender.
- Return the saucepan to the hob, stir in the cream and cook the soup for a couple of minutes. Drizzle a little olive oil over the soup and add torn or diced Camembert cheese.
- Serve garnished with cauliflower florets and freshly roasted and crushed hazelnuts.
Chef's tip: Try adding 2-3 tablespoons of lemon juice to the soup just before serving. Store the cauliflower wrapped in a paper or nylon bag in the fridge and use within 3-5 days. Keep the stem down to avoid moisture.
|Energy||267 kcal / 1.116 kJ|
|Per 100 g of product||Source: Podravka d.d.|