Recipe of Perfect Potato and Cauliflower Soup
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The ingredients needed to prepare Potato and Cauliflower Soup:
- Use 2 of large potatoes, cut into small pieces.
- Get 1 of bouquette Cauliflower, cut into small florettes.
- Provide Half of onion, sliced thinly.
- Use 2 of leek, cut 2 cm length.
- Take of Chicken stock to boil, for vegetarian, replace with water.
- Use 2 tbsp of butter.
Steps to make Potato and Cauliflower Soup:
- Melt butter in a heavy bottom pot, saute onion and leek until soft..
- Add potatoes and cauliflower, cook for a while, add chicken stock, cook until potatoes and cauliflower are soft..
- When the potatoes and cauliflowers are cold enough, process with food processor until smooth, add water/stock until it reach desired thickness..
- Put the blended soup back to pan, strain if needed. Reheat the soup, adjust the flavour by adding salt and pepper..
- Serve with bacon bites and croutons.
Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring Refrigerated leftovers of this Cheesy Cauliflower and Potato soup reheat very well. I haven't tried freezing this soup, but creamy milk based soups usually. There's also roasted potato and cauliflower in there, but when you look at it all you see is magenta. I think of it as just 'beet soup.' I'll eat this warm in the winter, and chilled in the summer.
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