白花椰鷹嘴豆濃湯 
Cauliflower and Chickpea Soup
Recently, the market has some long-awaited cauliflower, so let's make a soup reminiscent of a German restaurant we haven't visited in a while. Let the thoughts of autumn wander...
Cauliflower and Chickpea Soup
Recently, the market has some long-awaited cauliflower, so let's make a soup reminiscent of a German restaurant we haven't visited in a while. Let the thoughts of autumn wander...
Cooking Instructions
- 1
Wash the cauliflower and set aside. In a frying pan, add butter and onion, and sauté until the onion becomes translucent. Rinse the chickpeas the night before and soak them overnight. Boil until soft, then add to the pan and stir-fry lightly.
- 2
Add the cauliflower and stir-fry briefly. Add about 1 3/4 cups of water (400 ml), cover, and bring to a boil. Then reduce to medium-low heat and cook until the cauliflower is soft.
- 3
Place in a food processor or blender and blend until smooth. Pour the cauliflower puree back into the pot, add milk, and cook while stirring until thickened. Season with salt and black pepper. Serve with a drizzle of olive oil or balsamic vinegar and sprinkle with parsley (or rosemary) and chopped almonds. Enjoy!
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