Cauliflower Soup with Chorizo
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Gastrotools
Recipes from professionals
The mild and creamy cauliflower soup gets a spicy counterpoint in the form of small pieces of chorizo fried in a pan. A soft chorizo is used here, which is removed from the sausage casing and fried in small pieces. However, you can also easily use the classic "dry" chorizo, which just needs to be cut into cubes before frying. Feel free to choose a slightly spicy chorizo for this soup.
Servings
: 4
servings
Ingredients
2
onions
2
cloves
garlic
1
medium cauliflower
25
g
butter
1
l
chicken stock
1
dl
cream
0.5
lemon
150
g
soft chorizo
salt and pepper
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Instructions
Step 1/7
Peel and chop the onions and garlic. Cut the cauliflower into florets.
Step 2/7
Melt the butter in a pot, and sauté the onions and garlic until the onions are clear.
Step 3/7
Add chicken stock and cauliflower, bring the pot to a boil, and let it simmer for about 10 minutes until the cauliflower is completely tender.
Step 4/7
Blend the soup smooth, return it to the pot, and add the cream. Warm the soup and taste it with lemon juice, salt and pepper.
Step 5/7
Remove the filling from the chorizo, divide it into small pieces, and fry them in a pan with a little oil until they are cooked through.
Step 6/7
Serve the soup in deep plates and top with the fried chorizo.
Step 7/7
Enjoy the soup with good bread.
