Cauliflower soup with watercress and cream from Skåne, Sweden

Cauliflower soup with watercress and cream

Broth:
1. Peel and coarsely chop the onion and carrot.
2. Add chicken hulls, onion, carrot, spices in a saucepan.
3. Cover with water and simmer for about 45 minutes. Skim and strain the broth.

Cauliflower soup:
1. Clean and chop the cauliflower, onion and garlic, fry in pan without getting color.
2. Add the white wine, broth and cream.
3. Cook the cauliflower thoroughly soft, mix with a hand blender until the soup is smooth.
4. Season with salt and white pepper. Eventually thicken the soup with cornflour.
5. Served with drained sour cream and watercress.

Sour Cream
2dl sour cream must rhyme of the coffee filter one day in the refrigerator.

Photographer: Pernilla Wästberg
Ingredients:
4 port.

Broth:
a chicken hull
approximately one liter of water
1 yellow onion
1 carrot
the white of a leek
2 bay leaves
1 teaspoon of thyme

Cauliflower soup:
1cauliflower head
2 yellow onions
2 cloves of garlic
3 dl white wine
4 dl cream
4 dl chicken broth
salt
white pepper
cooking oil
possibly 1-2 tbsp cornfllour

Buljong

The recipe is from:
Buljong
Östra Mårtensgatan 6
SE-223 61 LUND
Sweden
[email protected]

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