Cauliflower potage

 

[Ingredients (serves 2)]

・Cauliflower: 1/4 head

・Salt: 1/2 tsp

・Lemon juice: 1.5 tsp

・Potato: 70g

・Onion: 1/4

・Milk: 100ml

・Heavy cream: 50ml

・Salt: a pinch

・Paprika powder: to taste

<Soup base>

・Granulated chicken bouillon: 2/3 tsp

・Water: 300ml

[Preparation]

・Wash the cauliflower and break it into florets. Boil in water seasoned with salt and lemon juice, then drain in a colander.

・Peel the potato, cut it in half, then slice into 5mm-thick pieces and soak in water.

・Thinly slice the onion crosswise.

[Instructions]

1. Place the <soup base> ingredients, cauliflower, drained potatoes, and onion into a pot. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.

2. Blend the mixture (from step 1) using a blender or immersion blender until it reaches a smooth, paste-like consistency. Pass the mixture through a fine-mesh sieve, return it to the pot, and place over medium heat. Once it begins to simmer, add the milk; just before it comes to a boil again, add the heavy cream.

3. Season with salt to taste, pour into serving bowls, and sprinkle with paprika powder.