Description
Hello, dear cooks! Don't know if you've noticed my absence for almost three weeks? I was repairing a bathroom and a toilet. Not myself, of course, worked as a foreman, but still associated with the repair, especially a capital, what we started, dirt, dust and distress did not contribute to the special culinary delights. However, the favorite activities I did not forget. Cooked slowly. Today I'm back to you with the soup. Another option. Ah, the great thing about blender!!! Take the prodigal daughter!!!
Ingredients
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Cauliflower
400 g
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Leeks
100 g
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Garlic
3 tooth
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Potatoes
150 g
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Milk
750 ml
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Parmesan
100 g
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Spices
-
Dill
-
Butter
1 Tbsp
Cooking
To prepare products: peel the potatoes, cabbage, wash and divide into small florets, onion and garlic clean.
Chop the garlic, slice the leek into rings. You can substitute leeks for the onions 1 onion.
In a heavy-bottomed pan heat 1 tbsp butter (or vegetable) oil and fry the onion and garlic until transparent. Add the cabbage and fry for 1 minute. I'm sorry, but at this point I got distracted, a friend came by to see my new bathroom, so this picture I forgot to do...
Pour in the milk, bring to boil, fire to reduce and on small fire boil until soft.
Potatoes finely chop and cook in small amount of salted water until tender.
Grate the cheese on a coarse grater.
When the cabbage is cooked, add potatoes to it without the broth and blend until smooth smooth mass.
Return the soup on the fire, add Parmesan, stir and over low heat bring to a boil. Turn off the heat, add pepper and if needed salt. If the soup is too thick, dilute potato broth to desired consistency.
Before serving, a little cool soup to better feel its creamy taste.
Serve with croutons. This plate was for her granddaughter, decorated with leaves of lemon balm.
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