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Soup with Cauliflower and Milk

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Soup with Cauliflower and Milk
Image: VILI-Violeta Mateva
19/10/2016
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Preparation20 min.
Cooking30 min.
Тotal50 min.
Servings2-3
"A soup as smooth as velvet that caresses the palate and hypnotizes with its aroma."

Ingredients

  • potatoes - 2
  • carrots - 1
  • onions - 1 small head
  • cauliflowers - 7 oz (200 g)
  • salt - to taste
  • black pepper
  • for the thickening agent
  • milk - 2/5 cup (100 ml)
  • eggs - 1 yolk
  • celery - 3 leaves
  • croutons - from 2 slices of brown bread
  • butter - 1 tsp
  • water - 4 1/5 cups (1 L)
measures

How to cook

Wash the vegetables and clean them, dice them. Rip the cauliflower into florets. Put the potatoes, onions, carrot, cauliflower and celery leaves in a pot with salted water and boil until they soften.

Blend with the butter but not into a puree, leave some larger pieces of cauliflower. Season to taste. In a bowl, beat the egg yolk with the milk and pour it into the pot in a thin trickle.

Stir well. Serve with the croutons from the brown bread and freshly ground black pepper.

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