I washed the cauliflower and broke it into florets, which I left for about 15 minutes in cold salted water to remove any impurities and to keep the crunchy texture. In the meantime, I peeled the potatoes, cutting them into small cubes for even cooking. The carrot, bell pepper, parsley, and celery, all peeled and chopped, were placed in a pot of boiling water, where I let them cook well until they became tender but not too soft, so they wouldn't lose their flavor and consistency.
Separately, I boiled the cauliflower in salted water, being careful to take it out in time to keep that pleasant green hue and specific aroma. When all the vegetables were cooked, I drained them and turned them into a fine puree using a blender or potato masher to achieve a silky texture. It is important to keep some cauliflower florets for decoration, which will add an attractive look to the plate.
In a large pan, I sautéed the onion in a little oil until it became golden and transparent. This will add extra flavor to the dish. After the onion was sautéed, I added the vegetable puree, mixing well to combine the ingredients. I deglazed everything with hot vegetable broth, which will intensify the flavor of the dish and make the puree creamier. I let it simmer on low heat for another 15 minutes, stirring occasionally to prevent sticking to the bottom of the pan.
Finally, in the hot broth, I added the whipped cream with the egg yolks, the teaspoon of mustard, and salt, stirring carefully to achieve a homogeneous and rich composition. This mixture will provide a refined taste and creamy texture to the dish. I served the soup hot, decorated with the reserved cauliflower florets and, optionally, with some crunchy croutons or fresh herbs for an extra touch of freshness. This delicious recipe is not only nutritious but also full of color and flavors, perfect for a comforting meal.
Separately, I boiled the cauliflower in salted water, being careful to take it out in time to keep that pleasant green hue and specific aroma. When all the vegetables were cooked, I drained them and turned them into a fine puree using a blender or potato masher to achieve a silky texture. It is important to keep some cauliflower florets for decoration, which will add an attractive look to the plate.
In a large pan, I sautéed the onion in a little oil until it became golden and transparent. This will add extra flavor to the dish. After the onion was sautéed, I added the vegetable puree, mixing well to combine the ingredients. I deglazed everything with hot vegetable broth, which will intensify the flavor of the dish and make the puree creamier. I let it simmer on low heat for another 15 minutes, stirring occasionally to prevent sticking to the bottom of the pan.
Finally, in the hot broth, I added the whipped cream with the egg yolks, the teaspoon of mustard, and salt, stirring carefully to achieve a homogeneous and rich composition. This mixture will provide a refined taste and creamy texture to the dish. I served the soup hot, decorated with the reserved cauliflower florets and, optionally, with some crunchy croutons or fresh herbs for an extra touch of freshness. This delicious recipe is not only nutritious but also full of color and flavors, perfect for a comforting meal.
Ingredients
1 cauliflower of 500 g, 3 medium potatoes, 4 tablespoons of oil, 1 onion, 2 liters of vegetable broth, a glass of sour cream, 3 egg yolks, 1 medium carrot, 1 bell pepper, bleach, half a celery, 1 teaspoon of mustard, salt to taste.