Cauliflower Veloute
- 1 Cauliflower (small)
- 1 tablespoon Bouillion (homemade or half a vegetable cube)
- 30 grams Cream cheese (french brie cheese)
- 1 tablespoon Butter
- 3-4 Mushrooms (fresh or 2 table spoons canned cut)
- 1 tablespoon Chives (fresh or dried to garnish)
At first, cut and wash the cauliflower.
Place it in a pot with hot water covering it.
Then add the vegetable cube or the homemade tasty and let it boil for about 10 minutes, till it softens.
Then, as the cube we used before already has some, add just a bit of salt.
When ready, strain half the broth and keep it in a bowl.
Add the cheese, stir and mass it in the mixer or with a hand blender.
Add some of the broth we saved before, so we can adjust how liquid or dense our mixture is.
In a small pan, start sautéing the mushrooms, at first without a fatty substance and move on with adding pepper and salt.
When they're almost ready, in around 3-5 minutes, add some of the butter and withdraw it from the fire.
Lastly, garnish the soup with the mushrooms from before and thinly chopped chives.
- Alternatively, boil the soup in coconut milk and add some curry powder for a more exotic taste
- You may also add peanut butter and have a vegan version.
It's a divine soup! Don't be afraid to include it in your menus especially when having Vegetarian Guests or Vegan friends over!
