Rose Colored Cauliflower Soup Recipe
Ingredients
1 small cauliflower
3 potatoes
small bunch of chervil
5 1/2 cups salted water
2 tablespoons tomato paste
salt and pepper
4 tablespoons rice flour
2 cups milk
2 tablespoons butter
Directions
1. Peel and dice the potatoes.
2 Bring the salted water to a boil. Add the cauliflower and diced potatoes to the water and boil gently for 30 minutes. Cool a little, then rub through a strainer or puree in a blender.
3 Return the puree to the pan and heat, mixing in the tomato paste and seasoning with salt and pepper.
4 Mix the rice flour to a smooth paste with a little of the milk and then mix in the rest. Add to the soup. Cook for 10 minutes more over low heat, stirring constantly. Wash, dry and chop the chervil.
5 Put the butter in a heated tureen, pour on the soup, sprinkle on the chervil and serve.
2 Bring the salted water to a boil. Add the cauliflower and diced potatoes to the water and boil gently for 30 minutes. Cool a little, then rub through a strainer or puree in a blender.
3 Return the puree to the pan and heat, mixing in the tomato paste and seasoning with salt and pepper.
4 Mix the rice flour to a smooth paste with a little of the milk and then mix in the rest. Add to the soup. Cook for 10 minutes more over low heat, stirring constantly. Wash, dry and chop the chervil.
5 Put the butter in a heated tureen, pour on the soup, sprinkle on the chervil and serve.
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