Cauliflower puree soup with zucchini
Composition / ingredients
3
servings:
Step-by-step cooking
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First of all, it is necessary to wash the cauliflower and remove the green leaves, for soup we only need inflorescences from cauliflower. Peel the green zucchini, then cut the zucchini pulp into cubes. Put a pot of water on the stove and bring to a boil, then throw in our squash and cabbage and cover the saucepan with a lid. Cook all this until ready, that is, after the vegetables become soft. Well, then wash all the vegetables and rub them through a fine sieve, then put them in a saucepan and boil. And you can not wipe, but grind in a blender.
Add salt. Pour our mashed soup into portions, adding butter and a mixture of hot milk with egg yolk to each portion of the mashed soup.
Cauliflower soup is ready – you can eat!
Caloric content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Zucchini - 23 kcal/100g
- Cauliflower - 28 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Broth - 15 kcal/100g
