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Ingredients for Making Vegetable Soup with Cauliflower
- Cauliflower 400 grams
- Carrot 1 piece (large)
- Celery root 1/2 pieces
- Tomato 1 piece (medium size)
- Bulgarian pepper 2 pieces (red and green)
- Onion 1 piece (large)
- Fat cream 3 tablespoons
- Egg yolk 1 piece (optional)
- Vegetable frying oil optional
- 4 cloves of garlic
- Parsley a few leaves
- Salt to taste
- Pepper to taste
- Main Ingredients: Cabbage, Onion, Carrot, Pepper, Tomato, Celery, Cream
- Serving 8 servings
Casserole, kitchen knife, grater, ladle.
Step 1: prepare the vegetables.
Rinse cauliflower and disassemble for inflorescences.
Fill with water, rinse, and then recline in a colander.
Peel the carrots and celery root and rinse.
Rub the root vegetables on a medium grater.
Cut the tomato, onion and peppers into small cubes.
Step 2: fry the vegetables.
Heat a little vegetable oil in a pan and fry the onion in it until soft.
When the onion is fried, add the bell pepper to it and mix.
Then dip the celery, carrots and tomato into the pan, mix, warm and add water, 4-5 glasses.
Season the soup with finely chopped garlic and bring to a boil. Cook 4-5 minutes.
Step 3: mix the cream with the egg.
At the same time, mix the cream with egg yolk thoroughly.
Step 4: Cook the vegetable soup with cauliflower.
Add the previously prepared cauliflower to the soup, salt, pepper and mix.
Pour the cream and yolk mixture into the soup with a thin stream while stirring. Add finely chopped parsley and cook no more. 4-5 minutes.
Adjust the salt and pepper, remove the soup from the heat, cover and let stand for a while, about 15 minutes.
Step 5: serve vegetable soup with cauliflower.
Serve the soup hot. This is a great main course, which, of course, should be eaten with bread. I recommend to both adults and children.
Enjoy your meal!
- Do not fry the onion too much, it should just become transparent.
- If you add cauliflower before the rest of the vegetables are ready, it will simply be digested.