Cauliflower cream soup with homemade focaccia

Name: Cauliflower cream soup with homemade focaccia - Aurica N.
Ingredients: For the cream soup you need:; 1 cauliflower; 500 ml chicken broth; 100 ml water; 1 onion; julienned; 3 cloves of garlic; white pepper; 2 large tablespoons of sour cream; a handful of grated parmesan For the focaccia:; 1 egg; 8 tablespoons of flour; 3 tablespoons of yogurt; 1.5 tablespoons of olive oil; sea salt; 1/2 teaspoon of sugar; 1 teaspoon of baking powder; 1 cube of butter; a little cumin; a little dried thyme; a little dried basil

Savory - Cauliflower cream soup with homemade focaccia by Aurica N. - Recipia

Cauliflower cream soup with homemade focaccia When the weather turns cold and we crave something comforting, cauliflower cream soup is the perfect choice. This recipe is not only delicious but also easy to prepare, and the homemade focaccia complements it perfectly, adding a touch of flavor and texture. Let's discover together how to prepare these two delights! Total preparation time: 50 minutes Preparation time: 10 minutes Cooking time: 40 minutes Number of servings: 4 Necessary ingredients: *For the cream soup:* - 1 medium cauliflower (approximately 600 g) - 500 ml chicken broth (or water for a vegetarian version) - 100 ml water - 1 large onion, julienned - 3 cloves of garlic - White pepper, to taste - 2 tablespoons sour cream (optional, for a vegan version, you can omit it) - A handful of grated parmesan (optional, but adds excellent flavor) *For the focaccia:* - 1 egg - 8 tablespoons flour (preferably type 000) - 3 tablespoons yogurt (or sour cream, for a richer taste) - 1.5 tablespoons olive oil - Sea salt, to taste - 1/2 teaspoon sugar - 1 teaspoon baking powder - 1 cube of butter (for greasing the pan) - Spices: a little cumin, a little dried thyme, a little dried basil Preparing the cauliflower cream soup: 1. Preparing the ingredients: Start by washing the cauliflower well and cutting it into florets. These will cook faster and be easier to blend later. Slice the onion julienne, and you can leave the garlic unpeeled, as it will be roasted. 2. Sautéing the onion: In a large pot, add 2-3 tablespoons of olive oil and heat it over low heat. Add the onion and sauté for about 15 minutes. It is essential that the heat is low so that the onion becomes translucent, not browned. 3. Adding the cauliflower: Once the onion is sautéed, add the cauliflower florets and pour the chicken broth (or water) over them. Cover the pot with a lid and let it boil for 18-20 minutes on high heat. If you are using broth cubes, be careful with the amount of salt, as they are already salty. 4. Cooking the garlic: While the soup is boiling, roast the unpeeled garlic cloves in the oven at 180°C for about 15 minutes until softened. Their flavor will be sweet and aromatic, perfect for the soup. 5. Finalizing the soup: After 20 minutes, remove the lid and let it simmer on low heat for another 15 minutes. Then, add the roasted garlic (remove it from the skin), sour cream, white pepper, and blend everything with a blender until you achieve a smooth cream. Let it rest for 10 minutes, during which it will thicken. If it seems too thick, add 50-70 ml of water and mix well. Preparing the homemade focaccia: 1. Mixing the ingredients: In a bowl, beat the egg with the yogurt and olive oil. Then, add the flour, sugar, salt, and baking powder. Mix well until you obtain a soft and sticky dough. It is normal for the dough to be slightly sticky; do not add too much flour. 2. Greasing the pan: Grease a large pan with the cube of butter, ensuring it is evenly covered. Using the back of a spoon, spread the dough evenly on the bottom of the pan. 3. Seasoning: Sprinkle cumin, basil, and dried thyme on top. Then, cover the pan with aluminum foil or a lid. Let it bake on low heat for 10 minutes. It is important not to lift the lid at this stage. 4. Finalizing the focaccia: After 10 minutes, remove the lid and check the focaccia. If you want it to be a little more browned, you can leave it on the heat for another 4 minutes. Serving: Serve the cauliflower cream soup warm, garnished with grated parmesan (if using), a drizzle of olive oil, and alongside warm focaccia. This will bring a pleasant contrast of textures and flavors. Practical tips: - If you want a lighter version of the soup, you can replace the sour cream with Greek yogurt or a plant-based alternative. - There are many variations of this soup; you can also add other vegetables, such as carrots or celery, for an extra nutrient boost. - Regarding focaccia, add olives or sun-dried tomatoes for a different flavor note. Nutritional benefits: Cauliflower is a nutrient-rich vegetable, containing vitamin C, vitamin K, folic acid, and is an excellent source of fiber. Focaccia, although higher in carbohydrates, can be a healthy choice if consumed in moderation. Frequently asked questions: 1. Can I use frozen cauliflower? Yes, but the cooking time may be shorter. Make sure to thaw and drain it well before use. 2. How can I store the cream soup? The soup can be stored in the refrigerator for up to 3 days in an airtight container. It can be frozen, but the texture may suffer upon thawing. 3. What other spices can I use for focaccia? Explore with rosemary, oregano, or even garlic powder. Conclusion: Now you know how to prepare a delicious cauliflower cream soup, perfect for chilly evenings, and a homemade focaccia that will impress any guest. This recipe is not only nourishing but also a great opportunity to spend quality time in the kitchen. Enjoy every bite and don't hesitate to experiment with the ingredients! Bon appétit!