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Cauliflower cream soup

Cauliflower cream soup

Wash the cauliflower, cut and boil it together with the cleaned and finely chopped potato. When the water boils, add a little salt.

After the potato has boiled (try with a fork, if it crushes when we prick it, it is boiled), strain the vegetables. DO NOT THROW THE WATER IN WHICH THEY BOIL.

Cauliflower and potatoes are mashed with a vertical mixer. Add a little of the water in which they boiled until the composition is perfectly homogeneous.

Over the obtained paste add a piece of butter (each according to your preferences, I usually add a maximum of 10g, but it depends on the amount made), mix until the butter is incorporated, then add the cream (you can use, instead of cream, cheese Philadelphia or Danone Cremoso).

Add salt (if necessary), pepper and nutmeg powder (nutmeg is very fragrant, so do not add too much).

Finely chop the parsley and add over the soup.



Cauliflower cream soup

Wash the cauliflower, cut into pieces and remove the thick stalks, peel the potatoes, cut and boil with the cauliflower for 20-25 minutes.

Pass the vegetables and add salt and pepper.

Melt the margarine in a saucepan (I put oil), put the flour and mix continuously until it gets a yellow color, add, little by little, 2-3 tablespoons of soup, then pour into a large pot with soup.

After mixing well, add 2-3 more boils and add finely chopped parsley and bread croutons (pieces of bread toasted in a little hot oil)

Recipe taken from the book & # 8220Food and sweets & # 8221 -Garoafa Coman


Cauliflower cream soup

Wash the cauliflower, cut into pieces and remove the thick stalks, peel the potatoes, cut and boil with the cauliflower for 20-25 minutes.

Pass the vegetables and add salt and pepper.

Melt the margarine in a saucepan (I put oil), put the flour and mix continuously until it gets a yellow color, add, little by little, 2-3 tablespoons of soup, then pour into a large pot with soup.

After mixing well, add 2-3 more boils and add finely chopped parsley and bread croutons (pieces of bread toasted in a little hot oil)

Recipe taken from the book & # 8220Food and sweets & # 8221 -Garoafa Coman


Cauliflower cream soup

Wash the cauliflower, cut into pieces and remove the thick stalks, peel the potatoes, cut and boil with the cauliflower for 20-25 minutes.

Pass the vegetables and add salt and pepper.

Melt the margarine in a saucepan (I put oil), put the flour and mix continuously until it gets a yellow color, add, little by little, 2-3 tablespoons of soup, then pour into a large pot with soup.

After mixing well, add 2-3 more boils and add finely chopped parsley and bread croutons (pieces of bread toasted in a little hot oil)

Recipe taken from the book & # 8220Food and sweets & # 8221 -Garoafa Coman


Method of preparation

It is by far the finest cream soup I have prepared. A little sweet, creamy, fresh coriander giving it a special scent .. I did not formalize too much, but with a more stylized decor, it is a cream that can be served at a more special table.

If you don't have vegetable soup ready, start with this. Bring the water to a boil and when it boils, add the diced vegetables and leave for another 5-10 minutes. Peel a squash, grate it and squeeze the juice into small pieces. Cut the potatoes into cubes so that they penetrate quickly.

In the 2 tablespoons of oil, heat a little sliced ​​onion, then add the cauliflower, milk, soup. Boil everything for the first minutes on high heat, then on low heat, about 20 minutes. Pass it with the vertical mixer and put the pot back on the fire, adding the sour cream. Stir and leave for another 2 min.

In a frying pan, slice cabanos or chorizo, finely chop the coriander and decorate the plates. Serve hot. Good appetite!


Cauliflower cream soup

A very simple recipe by chef Paul Bertolli, which is based on 3 simple ingredients - hardened onions, boiled cauliflower and salt or pepper.

1. Heat the olive oil in a pan and cook the onion on low heat for 15 minutes, without letting it take on color.

2. Add the cauliflower bunches, add salt to taste and 100g of water. Bring to the boil, cover everything with a lid and leave for 15-18 minutes, until the cauliflower is done. Add the rest of the water, turn the heat to low and let it boil for another 20 minutes, without a lid.

3. Put everything in a blender and mix until it gets a creamy consistency. Then let the soup sit for 20 minutes, during which time it will thicken slightly.

4. Thin the soup with another 100g of water and heat it. Serve hot, sprinkled with a little olive oil and pepper.

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Cauliflower cream soup

A very simple recipe by chef Paul Bertolli, which is based on 3 simple ingredients - hardened onions, boiled cauliflower and salt or pepper.

1. Heat the olive oil in a pan and cook the onion on low heat for 15 minutes, without letting it take on color.

2. Add the cauliflower bunches, add salt to taste and 100g of water. Bring to the boil, cover everything with a lid and leave for 15-18 minutes, until the cauliflower is done. Add the rest of the water, turn the heat to low and let it boil for another 20 minutes, without a lid.

3. Put everything in a blender and mix until it gets a creamy consistency. Then let the soup sit for 20 minutes, during which time it will thicken slightly.

4. Thin the soup with another 100g of water and heat it. Serve hot, sprinkled with a little olive oil and pepper.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Cauliflower cream soup

A very simple recipe by chef Paul Bertolli, which is based on 3 simple ingredients - hardened onions, boiled cauliflower and salt or pepper.

1. Heat the olive oil in a pan and cook the onion on low heat for 15 minutes, without letting it take on color.

2. Add the cauliflower bunches, add salt to taste and 100g of water. Bring to the boil, cover everything with a lid and leave for 15-18 minutes, until the cauliflower is done. Add the rest of the water, turn the heat to low and let it boil for another 20 minutes, without a lid.

3. Put everything in a blender and mix until it gets a creamy consistency. Then let the soup sit for 20 minutes, during which time it will thicken slightly.

4. Thin the soup with another 100g of water and heat it. Serve hot, sprinkled with a little olive oil and pepper.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Cauliflower cream soup

A very simple recipe by chef Paul Bertolli, which is based on 3 simple ingredients - hardened onions, boiled cauliflower and salt or pepper.

1. Heat the olive oil in a pan and cook the onion on low heat for 15 minutes, without letting it take on color.

2. Add the cauliflower bunches, add salt to taste and 100g of water. Bring to the boil, cover everything with a lid and leave for 15-18 minutes, until the cauliflower is done. Add the rest of the water, turn the heat to low and let it boil for another 20 minutes, without a lid.

3. Put everything in a blender and mix until it gets a creamy consistency. Then let the soup sit for 20 minutes, during which time it will thicken slightly.

4. Thin the soup with another 100g of water and heat it. Serve hot, sprinkled with a little olive oil and pepper.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Method of preparation

It is by far the finest cream soup I have prepared. A little sweet, creamy, fresh coriander giving it a special scent .. I did not formalize too much, but with a more stylized decor, it is a cream that can be served at a more special table.

If you don't have vegetable soup ready, start with this. Bring the water to a boil and when it boils, add the diced vegetables and leave for another 5-10 minutes. Peel a squash, grate it and squeeze the juice into small pieces. Cut the potatoes into cubes so that they penetrate quickly.

In the 2 tablespoons of oil, heat a little sliced ​​onion, then add the cauliflower, milk, soup. Boil everything for the first minutes on high heat, then on low heat, about 20 minutes. Pass it with the vertical mixer and put the pot back on the fire, adding the sour cream. Stir and leave for another 2 min.

In a frying pan, slice cabanos or chorizo, finely chop the coriander and decorate the plates. Serve hot. Good appetite!


Method of preparation

It is by far the finest cream soup I have prepared. A little sweet, creamy, fresh coriander giving it a special scent .. I did not formalize too much, but with a more stylized decor, it is a cream that can be served at a more special table.

If you don't have vegetable soup ready, start with this. Bring the water to a boil and when it boils, add the diced vegetables and leave for another 5-10 minutes. Peel a squash, grate it and squeeze the juice into small pieces. Cut the potatoes into cubes so that they penetrate quickly.

In the 2 tablespoons of oil, heat a little sliced ​​onion, then add the cauliflower, milk, soup. Boil everything for the first minutes on high heat, then on low heat, about 20 minutes. Pass it with the vertical mixer and put the pot back on the fire, adding the sour cream. Stir and leave for another 2 min.

In a frying pan, slice cabanos or chorizo, finely chop the coriander and decorate the plates. Serve hot. Good appetite!