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Autumn is here and it's the season of warm recipes, rich in vegetables, creamy and generously seasoned with sour cream or cheese. Ideal for this season are the vegetable creams with or without chicken soup, but compulsory with liquid cream (you can put light cream not to gain weight).
Today's recipe is ideal for dinner: cauliflower cream soup with chicken and sour cream. I will present the basic recipe and then a "fusion" variant, which I highly recommend because it is the best (you'll see very soon that I don't exaggerate).
Ingredients:
-chicken (any chicken parts you like, we will only use the juice from the soup)
-2 pieces of medium cauliflower
-1 white onion
-1 carrot
-1 cup light liquid sour cream
-1 clove of garlic
-parsley
-white or black-pepper (if you want a more pronounced spicy taste)
-paprika for decoration
Wash the chicken meat. Put water to boil, add a tablespoon of salt.
Put the meat to boil, add the peeled (but full) onion and the carrot.
Let it boil for 15 minutes on medium heat and remove the foam. Then take the meat out and add the washed cauliflower after opening it in bouquets.
Let it boil for another 15 minutes, until cauliflower is well boiled. Remove the vegetables. Remove the onion and the carrot. Mash the cauliflower.
Add the cauliflower puree over soup, stir and continue cooking on very low heat. Add liquid sour cream and ground garlic.
Let it boil a few minutes more and then turn off the heat. Add the chopped parsley.
Serve warm. Sprinkle pepper when serving for a pronounced peppery flavor. Also, the pepper will provide the soup a more pronounced fragrance, if it's sprinkled over the hot soup exactly when serving.
This was the simple, classic, rustic version. The cauliflower cream soup is traditionally served with croutons.
We will make two more elegant versions of this unctuous creamy soup.
First spray with olive oil a few slices of brown baguette, sprinkle them with garlic powder and salt and bake them in the oven until they get crispy.
Then cook "la piece de resistance": "Clafoutis aux asperges, mozzarella et jambon" (meaning a tart of asparagus, mozzarella and ham). Grease and wallpaper with flour 2 very small ramequin vessels. Now wallpaper with sliced ham or turkey ham. Mix the boiled asparagus cut in small pieces with mozzarella cubes and thick pancake batter (beaten egg, flour, milk). Fill the forms with this composition of clafoutis. Bake at 180 degrees in the bottom of the oven for 20 minutes, until the bacon becomes crispy and the composition is well bound, like a tart. You can put some mozzarella on top, enough to easily become au gratin, after it's already done.
Remove the clafoutis from the ramequine vessels while still warm (it's very easy, because the ham is like a resistant crust).
Now create a fusion decor: "Ile flotante" (floating island-warm appetizer version, not the classical one that is a cake).
Put just a ladle of soup in the bowl, then place the flavored slices-croutons (they will float because they are very crunchy and they hardly get soaked with soup).
Place the great delicacy with ham, asparagus and mozzarella on the slices of bread.
Admire and enjoy!
And the most elegant version of "Ile flotante": put soup, insert a slice-crouton inside the warm clafoutis composition, to create verticality and visual attraction for the element of surprise. For added color, sprinkle paprika over the cauliflower cream soup. Place the island in the cauliflower soup.
Fusion style allows you to change the way any kind of food looks, obtaining exclusive-looking recipes, imaginative and tempting. I hope I convinced you with the above examples.
Enjoy it!
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