Cauliflower soup

Cauliflower soup brings a taste of summer even in the darkest winter. At its best, of course, this soup is made from fresh cauliflower. White balsamic gives the recipe a wonderful flavour.

Ingredients for eight

1 kg cauliflower 3 tbsp white balsamic 1 litre vegetable stock 2 dl cream 1 onion 2 tbsp butter salt and white pepper 1 teaspoon dried rosemary

Tip: Cauliflower soup gets a rootier flavor when you replace half the cauliflower with broccoli.

Background cauliflower. Peel and chop the onion into thin pieces.

In a heavy-bottomed saucepan, add the lämpöä and butter. Sauté the onion until sweet.

Add the vegetable stock, balsamic vinegar, spices and bring to the boil. Add the cauliflower, then simmer for 15 minutes. When cooking the cabbage, do not cover the lid, otherwise the cabbage will become bitter.

When the cauliflower is soft, add the cream and blend with a hand blender to a very fine purée.

If desired, garnish the cauliflower soup with fresh herbs and olive oil.

If desired, garnish with fresh herbs and olive oil.