Seasonal Deliciousness Cauliflower Potage

Name: Seasonal Deliciousness Cauliflower Potage
Yield: 4 servings
Cuisine: American
Ingredients: 1 small Cauliflower; 1/2 medium Potatoes; 1/2 Onion; 10 grams Butter; 1/2 tbsp Olive oil; 1 Soup stock cube; 1 Bay leaf; 100 ml Water; 300 ml Milk; 1 Salt and pepper

cookpad.japan @cookpad_jp

I love potage, and wanted to make some with cauliflower. I added potato because it has a comforting taste similar to cauliflower. It made the soup smooth and creamy and gave it a gentle taste.

Cauliflower is the main ingredient, so I added just enough potato to thicken the soup. Recipe by Usagi no Cima

I love potage, and wanted to make some with cauliflower. I added potato because it has a comforting taste similar to cauliflower. It made the soup smooth and creamy and gave it a gentle taste.

Cauliflower is the main ingredient, so I added just enough potato to thicken the soup. Recipe by Usagi no Cima

cookpad.japan @cookpad_jp

I love potage, and wanted to make some with cauliflower. I added potato because it has a comforting taste similar to cauliflower. It made the soup smooth and creamy and gave it a gentle taste.

Cauliflower is the main ingredient, so I added just enough potato to thicken the soup. Recipe by Usagi no Cima

I love potage, and wanted to make some with cauliflower. I added potato because it has a comforting taste similar to cauliflower. It made the soup smooth and creamy and gave it a gentle taste.

Cauliflower is the main ingredient, so I added just enough potato to thicken the soup. Recipe by Usagi no Cima

Saved

Ingredients

4 servings

1 smallCauliflower
1/2 mediumPotatoes
1/2Onion
10 gramsButter
1/2 tbspOlive oil
1Soup stock cube
1Bay leaf
100 mlWater
300 mlMilk
1Salt and pepper

Saved

Steps

1

Break the cauliflower into small florets and wash.
2

Slice the onion thinly into 5 mm slices. Cut the potato into slices of the same width, quickly soak in water, then drain.
3

Heat a saucepan over medium heat, and add the butter and olive oil. Add the cauliflower, onion and potato, and stir-fry until the onion is translucent.
4

Add the water, soup stock and bay leaf. When it has come to the boil, turn the heat to low and simmer for 10 minutes until the vegetables have softened. Remove from the heat and let it cool down.
5

When cooled, blend it in a blender or food processor. Return it to the saucepan, add the milk and heat again while stirring.
6

Taste it, and season with salt and pepper. Transfer to serving bowls, and top with minced parsley and croutons to finish.