There's nothing like hot soup on a rainy winter day as it came. This tasty soup Ayelet Hirschman tried for the first time last week, And devoured an entire pot in a day. Cauliflower inflorescence nice to me, And there is something festive. Is the sister of broccoli and unparalleled taste. Rich in vitamin C, And usually we eat the same salad, Crusted, Baked or fried. I love even half the cauliflower cooking, They are still crunchy, With little grinding, Salt and lemon on them. But this soup is news to me, And it was the most delicious surprise. כנסו.צילוםשער: צילום ל Ynet: Joseph Celis, Styling :נטשה חיימוביץ’, Kitchen towel: רוני דה ליידה 🙂
Ayelet Hirschman, In Ynet's cook and a woman., Pampering us every day in one of destroying and easy to prepare, Our umbrella group recipes in new book “Home”, Just our motto in this blog. The book brings recipes are delicious and simple to make., With stunning photographs of the stylist our champion Natasha Haimovich’ And her photographer, Joseph Celis. The Trinity., But always yielded results that make me Slobber and wish the dish Pronto. Ayelet also recently launched Website New and fun that includes programming flyer + Excellent tips that make the difference in cooking or baking.. You are invited to savor the soup., The book and the website. And I, I salute.
The ingredients for soup:
1 Tablespoon olive oil
40 Butter
2 Onions, Peeled and coarsely sliced
2 Parsley root, Peeled and coarsely sliced
1 A medium potato, Peeled and coarsely sliced
1 Medium head cauliflower, A fork flowers
2-4 Cloves of garlic, Peeled cloves of garlic
5 Sprigs of thyme
2 cups vegetable broth (Powder or ready.) (It may be that you will have another axis amount during cooking.)
2 Glasses (480 M”To) Milk
1/2 All (125 M”To) Whipping cream
Sailor, Gross white pepper
The croutons: (You can also buy ready or use toast – Better onion bread)
4-5 Thick slices of sourdough bread, Sourdough bread, Better than yesterday
2-3 Tablespoons olive oil
3 Tbsp thyme leaves
Sailor, black pepper
Preparation:
The soup.: Put in large pot with olive oil and butter and heat over medium flame until melted butter. Add the onions, Roots of parsley, The potato and cauliflower flower and fry over a medium-high flame., Stirring occasionally., 7-10 M, Until they start to Brown. Add the garlic, The thyme, The vegetable broth and milk., Bring to a boil and immediately lower the flame and cook over a medium flame for about an hour., Until vegetables are very soft. (If lack of fluid in the pot during cooking., Add more vegetable broth). Remove the pot on fire. Remove the thyme stems from the pot. Transfer the soup to a food processor. (Or use a crowbar manual crushing you put into the pot.) And process until you receive a texture smooth soup.. Add the honey trap, Salt and white pepper and mix.
The croutons: Tear pieces of bread slices (Or cut them into squares the size 2 S.”From the knife.). Heat the olive oil in a pan, Add the bread crumbs and the thyme leaves, Salt and pepper and saute over medium-high flame. 2-3 Minutes until the bread crumbs and thyme crisp golden leaves. Transfer to a bowl lined with absorbent paper..
The pitch.: Pour the hot soup bowls, Sprinkle with croutons if you want a little more olive oil, sprinkle around them.. Bon Appetit!
