Cauliflower soup with parmesan
The fondness for creamy soups is attributed to Vlasta Burian. Our modernized recipe combines the soup of the same name by Sandtnerová with the method by František Dřevikovský.
Ingredients · Servings For 6 people
- 1 head cauliflower
- 1 l vegetable broth
- 5 g dried mushrooms
- 100ml milk
- 20g butter
- 20 g plain wheat flour
- 50 g root vegetables
- 20 g semolina
- 125 ml whipping cream
- 1 egg yolk
- 25 g parmesan cheese
Method · 55 min
- Clean the cauliflower, do not throw away the leaves, wash everything in salted water. Divide the cauliflower into florets and place them together with the leaves in boiling broth or slightly salted water. Cook them until tender. Remove 1/2 of the florets and throw away the leaves.
- Meanwhile, cook the mushrooms in milk until soft, drain and reserve the milk. Also, prepare a light yellow roux in a pan over medium heat with butter and flour. It takes about 2 minutes and you need to stir the mixture.
- Thicken the broth with the remaining cauliflower and the prepared roux, blend until smooth. Add 1 tablespoon or all of the milk from cooking the mushrooms to taste. Add the root vegetables, semolina and salt. Cook for 20 minutes, stirring occasionally. Then heat the reserved cauliflower in the soup and just before serving, stir in the egg yolk beaten in the cream, Parmesan and mace to taste. Garnish with mushrooms and parsley. SOMETHING EXTRA You can also use 2 chopped fresh mushrooms stewed in a little butter.