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SpanishCauliflower soup with potatoes and carrots
Ingredients
3 carrots
5 potatoes
1 cauliflower (fresh or frozen)
1.5 liters of chicken broth or broth
2 tablespoons of chopped dill
2 tablespoons of chopped chives
2 tablespoons of olive oil
1 tablespoon of butter
1 onion
200 g of thick cream
Preparation
In the oil and butter, fry the diced onion, add the peeled and thinly sliced carrots and fry, stirring constantly for 2 minutes.
Add peeled and diced potatoes.
Salt and pepper to taste.
Add fresh cauliflower cut into small florets and fry for a while (add the frozen cauliflower later). Pour in hot broth and bring to a boil. Cook for about 20 minutes until the vegetables are tender.
Put the soup aside from the heat, add chopped dill and chives. Mix the cream with a few tablespoons of cold water, then with a few tablespoons of broth and gradually add it to the soup, stirring constantly.
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