Cream College Soup Recipe -SHK

Cream Colley Flower Soup is a soup that is comfortable and nutritious with smooth and velvet texture. It is a classic soup that combines the gentle and solid taste of the coli flower with cheddar cheese to make easy and delicious meals for the whole family.

What kind of ingredients do you need for the colly flower soup?

• Collie Flower: Show’s star, Coli Flower, has a subtle, slightly sweet and solid taste to the soup. It is often the main vegetable, and when it is pure, natural cream is added to the texture of the soup.
• Onion and garlic: Roasted onions and garlic offer the flavor and fragrant foundation of the soup to improve the depth of the overall taste.
• broth: Vegetables (or chicken broth) are used to add rich and flavorful shades to the soup. The choice of soup can make soup suitable for vegetarians or omnivorous animals.
• Half and half: We used half and class to add a slightly bright soup to add consistency like the cream of the soup.
• olive oil: This is used to bake coli flowers and fry onions and garlic to add rich and slightly nutritious flavors.
• Seasoning: To improve the soup, you can add a chunk of salt, pepper and paprika.
• Cheddar cheese: The crushed body is added for the flavorful taste and provides a more creamy line to the soup.

How do I make a cream like a cream like a cream?

Collie Flower Roasting:

• Preheat the oven to 425 ° F (220 ° C).
• Put the colly flower floret into a large bowl until it is uniformly coated with olive oil, salt and pepper.
• Sprinkle the colly flower with a single layer of baking sheet.
• Roast for about 25-30 minutes in the preheated oven or until the colly flower is soft and brown. You can throw a half -collie flower to throw the roasting time halfway.

Stir -fried aroma scholar:

• In a large soup pot, heat olive oil in the middle heat.
• Put chopped onions and chopped garlic in a pot and fry until soft and fragrant for about 5-7 minutes.

Boil and mix:

• Put the roasted onion and garlic -baked coli flower in a pot.
• Pour vegetables or chicken broth. Boil the mixture and cook for about 15-20 minutes to melt the taste.
• Use an immersive blender or move the soup to a regular blender to move to Pure until it reaches smooth and creamy consistency. Be careful when mixing hot liquids.

Add cream:

• Put pure soup in a pot and stir in half and half. You can adjust half and half of your favorite consistency.

seasoning:

• Taste the soup with salt and pepper. You can also add Paprika pinch for additional flavors.

Tips to make a thick and creamy soup

• Start with the right ingredients. Choose a fresh and healthy collie flower. Find a solid and brown spot. Other main ingredients are onions, garlic, broth and cream or half and half.
• puree: Use an immersive blender or countertop blender to make the soup into puree. This breaks down the coli flower and other ingredients to create a cream -like consistency.
• Boil and reduce: Boil the soup for a long time. As the liquid evaporates, the soup naturally becomes thick and the flavor is enhanced. Stir occasionally to prevent sticking or burning.
• Adjustment: After thickening, re -correct and adjust the seasonings (salt, pepper, herbs and spices) as needed. Thick soup may require more seasonings to maintain flavor balance.

How to thicken the soup

Do not worry if your soup is too much water. There are many ways to thicken! I get a lot of questions, such as thickening the soup in addition to flour. It is better to thicken the soup with flour or corn starch. The answer is that it actually depends on the soup you make and what you want to consist.

• Make Ruth: Melt the same part of butter and flour from a separate fan. Stir constantly until it becomes a light golden color, cooking the mixture from the middle heat from there. Then gradually brush the hot soup broth or milk to create a smooth base. When the Ruth is integrated into the soup, it boils and becomes thicker.
• Mashed Colley Flower: You can crush the cooked collie flower that is a bit more cooked to add thickness and cream without changing the taste significantly. This provides a natural thick effect.
• Corn starch or arrowhead slurry: Mix corn starch or arrow roots with cold water to create a soft paste. Stir it on a boiling soup and cook for a few minutes. This is an excellent gluten -free option.
• Pure: Use an immersive blender or a countertop blender to make part of the soup as a puree. This breaks down the ingredients and thickens the overall consistency.
• Potato flake or instant mashed potatoesIf you add a small amount of potato flake or immediate mashed potatoes, you can thicken your taste immediately without changing your taste.
• reduction: Take out the lid to evaporate excessive moisture and boil the soup. As the liquid decreases, the soup will naturally thicken. Stir occasionally to prevent sticking or burning.

Soup like a favorite cream