Cauliflower cream soup with crispy cauliflower topping
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Melt the butter in a double-bottomed saucepan with high walls over low heat. Then add the onion, thyme, bay leaf and garlic and sauté for a few minutes. Then add the cauliflower, potatoes, soup and milk, cook over medium heat and cook for 20-25 minutes, until the potatoes and cauliflower have softened.
Remove the pan from the heat and turn everything into cream, using a vertical blender, then add sour cream, salt and pepper.
For the topping, in a bowl, mix the finely chopped cauliflower with the oil and grated Parmesan cheese.
Heat a frying pan over high heat, then add the cauliflower mix. Cook, stirring continuously for 2 minutes, until caramelized and crispy.
Sprinkle the topping over the soup and consume immediately.