Сauliflower is in season now. Not everybody loves it, but not everyone can cook it well. In this tender and creamy soup, there is no typical sulfurous aftertaste, that is so disliked by people. Delicate cheese neutralizes it completely and brings the dish on an entirely different level! It's just a delight for Your stomach:-) Try it!
About pureed soups:
Pureed soups are easy and difficult to make at the same time.
Easy, because You cook all together, blend everything and the soup is ready.
First, You have to find ingredients that are go well together and complement each other so that soup would not be as baby food, that nobody wants to eat. Think well what You are going to cook!
Second, consistency of the soup. Soup has to be rich and nourishing not like a tea. For this You have to remember, when vegetables are cooked, drain about 1 / 3 of the liquid into a separate bowl.
Then, blend your soup and adjust the consistency with the same liquid.
The best way to make soup is to blend it with stand blender, it aerates the soup, fills it with air, making it heaven like. Of course You can force it through the sieve or blend it in food processor.
Salt soup in the end of cooking, when the soup is already blended. Then you can evaluate the taste more adequately.
Reheat Your cream soup gently and slowly, over low to medium heat, stirring often, so soup does not stick to the pot walls, it spoils the taste a lot.
For 6 portions:
1 medium onion
25 gr butter
500 gr cauliflower
0.6 liters Water
0.6 liters chicken stock
400 gr paste-like processed cheese
1) Clean and slice the onion into half rings. Bring stock and water to the boil. Wash cauliflower and divide it into florets.
2) Heat the butter with a little bit of vegetable oil in a three-liter saucepan over medium heat. Add onions and fry for 15 minutes, stirring from time to time. It has to be partially carmelized but not brown. You will feel pleasant aroma with mushroom-walnut notes.
3) Pour hot water and stock over the onions. Add cauliflower florets. Cook until tender for 8-10 minutes. It is ready when it's easy to pierce with a fork.
4) Do not remove from heat, take 2 cups of liquid from the soup. Set aside.
5) Place the cheese in a soup pot and mix well. Cook for 2 minutes. Turn off the heat and blend soup with blender until smooth. If the soup is too thick, add a little of set aside liquid from the soup.
6) Taste, add salt if necessary (cheese usually is already quite salty). Add the grated nutmeg and mix well. Cover with a lid and set aside for 10 minutes to infuse.
Serve warm with crusty bread. Bon Appetit!
P.S. Place remaining liquid in the refrigerator. Cream soup tends to thicken during the subsequent reheating. And if You do not eat the soup at once, you can dilute it with this same liquid to the desired consistency, when You reheat it the next day.
IDEA: You can cut the bacon into small cubes and fry until crispy. When You will be serving the soup sprinkle it with crispy bacon.