Soups

Puree Milk Soup


Ingredients for Making Milk Soup Puree with Nuts

  1. Chicken broth 450 milliliters
  2. Milk 450 milliliters
  3. 1 medium onion
  4. Cauliflower (head) medium size 1 piece
  5. Walnuts, peeled 6 tablespoons
  6. Salt to taste
  7. Ground black pepper to taste
  8. Curry spice medium to taste
  • Main Ingredients: Cabbage, Nuts
  • Serving 6 servings

Inventory:

Medium pan, Tablespoon, Cutting board, Knife, Blender, Two plates, Fork

Cooking milk puree with nuts:

Step 1: Prepare Cauliflower

We rinse out a cabbage of cauliflower under running water and put it on a cutting board. In order to sort the ingredient into inflorescences, first of all, we need to use a knife to trim the legs, which attach the inflorescence to the head of cabbage. After hands and with the same sharp inventory, grind the vegetable into smaller pieces. The processed ingredient is transferred to a clean plate.

Step 2: prepare the onion.

Using a knife, peel the onion from the husk and then - rinse under running water. We spread the component on a cutting board and cut it into two halves. We chop each onion piece at your discretion. In this case, the size of the onion cubes does not matter, since later we will grind our dish with a blender. After processing, we shift the onions into a free plate.

Step 3: prepare the nuts.

On a cutting board with a knife, chop the nuts into smaller pieces so that it is more convenient to work with them later and the dish has acquired a more intense nutty flavor.

Step 4: prepare milk cream soup with nuts.

Put the medium pan with chicken stock on medium heat. When the liquid begins to boil, make the fire a little less than average and put the chopped cauliflower and onion into the container. Having stirred everything well with a tablespoon, we wait until the broth begins to boil again. After - make a small fire and cook the vegetables until soft. Approximate time for this will take you 5-7 minutes maximum. Attention: From time to time, it is best to check cabbage inflorescences for readiness with a fork, so as not to digest the vegetable. Then add milk and nuts to the pan. Mix well with a tablespoon and cook 3-5 minutes. And now the most crucial moment in the recipe! Using a blender, grind all the ingredients to a puree state. For this process, you can use the Turbo mode, since it is this speed that will speed up the process of preparing the soup and turn all the components into mashed potatoes. After - salt, pepper and add curry spice to your taste. Once again, mix everything with the help of improvised inventory and wait for the dish to begin to boil. Then - cook more 5-7 minutes and we can turn off the burner. We cover the pan with a lid and leave the soup puree for 5-10 minutes aside so that he can insist and become even more saturated in taste and aroma.

Step 5: serve the pureed milk soup with nuts.

After preparing the milk cream soup with nuts, the dish can be served immediately. Also, the soup can be sprinkled with a small amount of chopped nuts or finely chopped herbs. The puree soup is very tender with a pleasant smack of nuts and the aroma of vegetables with spices. Such a soup will warm you in cloudy weather, give an energy boost to your kids due to the components that are part of the dish and which contain a number of vitamins and nutrients. For example, the same walnuts or cauliflower. Good appetite!

Recipe Tips:

- - If you don’t have chicken stock on hand, do not be discouraged. It can be replaced with a liquid in which cauliflower was boiled or added to the dish during cooking vegetables a regular bouillon cube.

- - To make milk cream soup with nuts, you will need a blender. Only this inventory will be able to turn a regular soup into a delicious mashed soup. In another case, if you didn’t have such a kitchen appliance at hand, you can use a potato pusher and chop nuts into small pieces in advance using a knife, but the consistency will still turn out to be not the soup puree that should be according to the recipe, as in a dish pieces of ingredients will still come across.

- - If the soup puree turned out to be very thick, it can be made more liquid by adding a little milk or broth to the container, as well as ordinary boiled water.