Pasticcio delicious with Tortiglioni
114 recipes
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
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
In this cold period of the year, the ideal is a nice hot dish with an enveloping taste.
preparation
step 1
Clean the cauliflower, peel and cut the potatoes and shallots into cubes.
step 2
In a saucepan, heat a couple of tablespoons of oil, add the shallot and cook for 5 minutes.
step 3
Add the cauliflower florets, potatoes and a spoonful of nutmeg.
step 4
Add the broth, the milk, salt and bring to a boil. Lower the heat, cover and simmer for about 30 minutes.
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.
