Description
Cauliflower is considered a Queen among vegetables as it contains a lot of nutrients. Cauliflower is useful for adults and children regardless of health status. The delicate flesh of the vegetable containing legkousvoyaemye fiber, ideal for people who because of problems with the gastrointestinal tract is contraindicated the use of conventional cabbage. Use of cauliflower is due to the content of almost all essential vitamins. Vitamin C in it is two times more than in citrus. Only fifty grams of this vegetable per day to contain a daily dose of vitamin C for humans. Vitamins C and And have powerful antioxidant properties and vitamins of group b, also contained in cabbage, have a positive effect on the nervous system. Also rich in cauliflower such microelements as potassium, calcium, phosphorus, magnesium and iron. It contains a lot of pectin, citric and malic acids. I want to offer you a recipe unusually tasty, light and fragrant cauliflower soup.
Ingredients
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Cauliflower
500 г
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Onion
1 шт
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Carrots
1 шт
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Garlic
-
The Apium graveolens Dulce
-
Dill
1 ст. л.
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Khmeli-suneli
1 ст. л.
-
Black pepper
2 ч. л.
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Broth
2 л
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Butter
100 г
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Milk
1,5 стак.
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Salt
-
Flour
4 ст. л.
Cooking
Chop the onion, carrot, celery, garlic, cauliflower.
In the casserole or saucepan to melt on medium heat 50 grams of butter.
When the butter has melted, toss in onions.
In a minute to the onions add the carrot, celery, parsley garlic.
Once the vegetables are slightly browned, toss cauliflower, ground black pepper, dill, hops suneli, salt to taste.
Cook 5 minutes over medium heat, stirring constantly, and add chicken broth. Bring the soup to a boil, then reduce heat.
While cooking the soup, prepare the sauce. To do this in a saucepan melt 50 g of butter.
Add 1.5 cups milk and 4 tablespoons of flour, mix well and cook from the moment of boiling for 3 minutes.
All the sauce is ready, add it to the soup and cook 10 minutes. Let the soup infuse for 10 minutes, then pour into bowls. Bon appetit!
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