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Cauliflower and potato cream

ingredients

servings

4

Cauliflower

1 unit

Potatoes

2 unit

Shallots

2 unit

Full fat milk

200 mL

UHT cooking cream

4 spoons

Extra virgin olive oil

to taste

Iodized salt

to taste

Vegetable broth

600 mL

Nutmeg

to taste

Black pepper

to taste

soups from Italy

Cauliflower and potato cream

Cauliflower and potato cream

vegetarian with lactose source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cauliflower and potato cream

In this cold period of the year, the ideal is a nice hot dish with an enveloping taste.

Cauliflower and potato cream step 1

step 1

Clean the cauliflower, peel and cut the potatoes and shallots into cubes.

Cauliflower and potato cream step 2

step 2

In a saucepan, heat a couple of tablespoons of oil, add the shallot and cook for 5 minutes.

Cauliflower and potato cream step 3

step 3

Add the cauliflower florets, potatoes and a spoonful of nutmeg.

Cauliflower and potato cream step 4

step 4

Add the broth, the milk, salt and bring to a boil. Lower the heat, cover and simmer for about 30 minutes.

Cauliflower and potato cream step 5

step 5

At the end of cooking, blend the soup until the mixture is creamy and soft. Season with salt and scented with ground black pepper. If the cream is too thick, add a little stock.

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