John Myers
Cauliflower Soup with Parmesan Sauce
The perfect cauliflower soup with parmesan sauce recipe with a picture and simple step-by-step instructions.
- 5 size Potatoes
- 1 huge Cauliflower
- 1 small pinch Nutmeg
- 2 tablespoon Vegetable broth powder
- 200 g Freshly grated Parmesan
- 400 g Cream
- 3 tablespoon Spelt flour type 630
- 1 pinch Salt
- 1 pinch Ground white pepper
- 0,5 Teaspoon (level) Finely chopped parsley
- 1 size Butcher’s onion
- 125 g Butter
- 125 g Set
- A large pot, you can also do less. But we always cook on a grand scale, so put a large pot with some water on it.
- Peel the potatoes and cut them into small cubes. I put the cauliflower in salted water for half an hour, vermin don’t like salt. Peel the onions and cut them into small pieces.
- Then divide the cauliflower into small steeds and add to the pot with the potatoes, add the vegetable powder and cook until the vegetables are soft
- When everything is cooked, stir in the flour and butter and, with a hand blender, puree everything. Bring to the boil briefly, so that everything thickens a bit. You can also stir in cornstarch.
- Then, when everything is pureed, add the cream, salt, nutmeg and pepper, season everything to taste, and finally stir in the freshly grated Parmesan. Season to taste again, maybe even more seasoning.
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