How To Cook Cauliflower Cream Soup With Red Potatoes, Asparagus And Peas - Recipe
Author: Alexander Bruni
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Cauliflower cream soup with red potatoes, asparagus and peas". Delicious recipe.
Required products :
- 1/4 tea cup olive oil
- 550 grams of cauliflower
- 140 grams of leeks, finely chopped
- 5 crushed garlic cloves
- 1 liter of vegetable broth
- 2 teaspoons fresh milk
- 300 grams of asparagus, cut into 1 cm pieces
- 170 grams of frozen peas
- peel of 1 lemon
- 1/4 teaspoon basil
- 700 grams of diced red potatoes
- 2 tablespoons lemon juice
- salt and pepper
Method of preparation :
Grind the cauliflower in a food processor.
In a saucepan, heat 2 tablespoons olive oil, add cauliflower, leeks, garlic and 1 teaspoon salt. Stir and simmer for 2 minutes until the leeks are soft.
Pour the broth and 2 cups of milk. Once the liquid boils, reduce the temperature and simmer for 15-20 minutes until the cauliflower is soft.
Meanwhile, in a pan, fry the asparagus with peas and 1 teaspoon of salt with 2 tablespoons. Fry for 2 minutes and remove from the heat, add the lemon zest, stir and transfer to a bowl.
Boil the potatoes in salted water until soft, drain and set aside in a bowl.
Blend the soup in the pot with the cauliflower until a homogeneous creamy consistency is obtained (if you think it is very thick, add a little milk).
Add the asparagus with peas and potatoes to the cauliflower cream soup. Drizzle with lemon juice and season the soup with salt and pepper.
Serve, sprinkle each portion with basil and pour a little olive oil.
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