THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
This time, you’ll be playing Monopoly too!
Discover Menu No. 16
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Cauliflower soup (traditional method & Thermomix)
Description
There's nothing like a creamy soup to warm you up when the days are still chilly. This simple and delicate cauliflower soup is both nourishing and light. It can be prepared in a Thermomix or using traditional methods. Its velvety texture and subtle flavour gently herald the arrival of spring.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Fry the onion and garlic in butter over medium heat until translucent.
2. Add the cauliflower and potatoes. Pour in the stock.
3. Simmer for about 20 minutes, until the vegetables are tender.
4. Add the milk and cream. Blend with a hand blender until smooth.
5. Season with salt, pepper and nutmeg.
6. Serve hot, garnished with chilli flakes.
THERMOMIX® METHOD
Preparation with the Thermomix
1. Place the onion and garlic in the bowl, chop for 3 seconds/speed 5, scrape down the sides.
2. Add the butter and sauté for 3 minutes/120°C/speed 1, without the measuring cup.
3. Add the cauliflower, potatoes and stock. Cook for 20 minutes at 100°C on speed 1.
4. Add the milk and cream, then blend for 1 minute/speeds 5 → 9 (increasing gradually).
5. Season with salt, pepper and nutmeg.
6. Serve with chilli flakes.
