Ingredients portion 4
Potatoes 500 g
Cauliflower 600 g
Milk 2 cups
Butter 3 tablespoons
Salt to taste
Cooking instructions 40 minutes
1 Select ¼ of the small cauliflower florets for the garnish and boil them separately in salted water.
2 Put the rest of the cabbage and the peeled and rinsed potatoes, cut into slices, in a saucepan, pour 4 cups water, add 2 teaspoons salt and simmer for 25-30 minutes. Rub the whole thing through a sieve and dilute with hot milk.
3 When serving, dress the soup with cream or butter, stir in and add the boiled cabbage florets. Serve the croutons separately.
Recipe tip Instead of fresh cauliflower, you can use tinned cauliflower. In this case, the cooking time of the soup is reduced by 10-15 minutes. The cream soup can also be made with white cabbage. Peel and wash the cabbage and boil it; after 15-20 minutes, put the potatoes, boil them and then cook the soup as described above.
