Description
Very delicate soup with a rich taste of smoked neck and a delicate aroma of Muscat.
Ingredients
-
Cauliflower
1 kg
-
Pork
300 g
-
The processed cheese
2 piece
-
Cream
2 piece
-
Onion
1 piece
-
Garlic
4 tooth
-
Salt
-
Black pepper
-
Nutmeg
-
Oregano
-
Olive oil
Cooking
Boil the cabbage in salted water (if solid, disassemble on inflorescences) until then, until soft. The main thing - do not overcook (10-15 minutes).
The neck of pork (or ham) cut into cubes.
Drain the water from cauliflower, shred cabbage in food processor (or grinder/grind through a sieve).
In a saucepan pour 200 ml of water. Put on the fire to boil. Processed cheese (I have mushrooms for soup) cut into cubes and melt in the water to make the sauce.
Sauce bring to boil but do not boil.
Heat the cream, pour in the soup. Season with salt and pepper.
For more tender consistency, you can grind everything in a blender.
Fry diced the neck in olive oil. Add the chopped onion and finely chopped garlic.
Add to the soup the cervix, oregano and nutmeg, mix well.
Serve in a bowl with rye croutons (bread chopped to cubes and fried in vegetable oil).
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