Usuba
Cauliflower cream soup with fried mushrooms
Delicate cauliflower and potato soup puree with milk. Served with crispy wild mushrooms and fresh chives, which add a contrast of texture and flavor.
- Total
- 60 min
- Standard serving
- 489.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Chop the cauliflower into small pieces, the potatoes into medium pieces, and finely mince the onion.
Put the prepared vegetables, butter, and half of the olive oil into a saucepan. Heat over medium heat until the oil begins to sizzle.
Reduce heat, cover with a lid and cook for 10 minutes, stirring occasionally. Vegetables should become soft but not browned.
- 2
Step 2
Pour the chicken broth and bring to a boil.
Add milk and bring to a boil again.
Salt, pepper and cook uncovered for 10–15 minutes until the vegetables are completely softened.
Add half the cream.
- 3
Step 3
Pour the soup in portions into a blender and blend until smooth puree.
Add the remaining cream, salt and pepper to taste.
- 4
Step 4
Heat the remaining olive oil in a skillet.
Slice the mushrooms thinly and fry them over high heat until golden brown.
Salt and pepper the mushrooms.
- 5
Step 5
Heat the soup and pour it into bowls.
Place sautéed mushrooms in the center of each portion and sprinkle with fresh chives.
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