Creamy cauliflower and potato soup with parmesan crisps for 4 person
Enjoy cauliflower florets in this tasty and versatile winter soup dish.
Ingredients for Creamy cauliflower and potato soup with parmesan crisps
Creamy cauliflower and potato soup with parmesan crisps, How to Make
Step 1Make crisps Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine parmesan and flour in a bowl. Sprinkle, in a thin layer, over centre of prepared tray. Bake for 2 minutes or until cheese is melted and golden. Cool on tray. Break into pieces.
Step 2Heat oil in a large saucepan over medium heat. Cook leek, stirring, for 8 to 10 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine. Cook, stirring, for 5 minutes or until almost evaporated.
Step 3Add potato, stock and 1 cup cold water to pan. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until potato starts to soften. Add cauliflower. Simmer, stirring occasionally, for 10 to 15 minutes or until cauliflower and potato are just tender. Remove from heat. Blend until smooth.
Step 4Stir cream into cauliflower mixture. Place over medium-low heat. Cook, stirring occasionally, for 6 minutes or until heated through (don’t boil). Season with pepper. Serve with crisps.
Additional information for Creamy cauliflower and potato soup with parmesan crisps
Preparation: 0:20 Minutes, Cooking: 0:45 Minutes, Serving: 4 Person, Level:
1345 kj Energy, 18g Fat Total, 6g Saturated Fat, 9g Fibre, 14g Protein, 20mg Cholesterol, 1271.11mg Sodium, 7g Carbs (sugar), 20g Carbs (total),
All nutrition values are per serve
This Creamy cauliflower and potato soup with parmesan crisps published first on: Super Food Ideas, Images by: Mark O’MearaYou May Also Like
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