Cauliflower and squash soup

This is a delicious soup, suitable both as an appetizer and as a lunch dish. This recipe is suitable for 4 people.

1/2 cauliflower in bouquets

1 small diced squash

1 finely chopped onion

4 dl water

1/4 ltr chicken power

1 chicken bouillon cube

1 dl cream

1 pk. Thaw natural cream cheese

1⁄4 ts salt

1/2 ts pepper

Clean the cauliflower and divide it into bouquets. Put cauliflower bouquets, squash, onions, water, kraft and broth in a saucepan. Bring to the boil and let it cook until the vegetables are tender.

Take some bouquets of cauliflower from the soup, add the cream cheese and run the rest of the soup evenly with a hand mixer. Add cream and season with salt and pepper.

Garnish with some herbs, edible flowers and possibly. a sprinkle of freshly ground pepper.

Served with good bread, e.g. homemade baguettes.


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