Cauliflower Soup with Chorizo
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Gastrotools
Recipes from professionals
The mild, creamy cauliflower soup is given a spicy contrast by small pieces of chorizo fried in a pan. Here we use a soft chorizo, removed from its casing and pan-fried in small pieces. You can also use the classic "dry" chorizo — simply cut it into cubes before frying. Choose a slightly spicy chorizo for the best contrast in this soup. Serves 4.
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.
