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Cauliflower cream soup 


Divide the cauliflower into flowers, clean the stem and cut.

In a deep saucepan, heat olive oil and put in the garlic and cauliflower

Stir until oil is covered with cauliflower flowers

It is important not to dry or burn.

Add 2 cups of the bone hinge and cover the cauliflower with water

Season with salt and white pepper.

Once the broth is boiling reduce the heat and cook for 40 minutes

In a food processor, grind the soup and return to the pot

Add the cream to the whisk

Taste and correct seasoning.

Heat before serving, garnish with chili and basil leaves


What's inside?

Medium cabbage

4 cloves of garlic

1/4  cup olive oil

2 cups bone axis

Whipped cream 38%

Coarse Himalayan salt

White pepper

Basil, chili

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