Cauliflower cream | La tarte maison


A velvety soup with a silky, soft and light consistency. A classic comfort food, the kind I like. A uniform white cream looks great with a hemp fabric and crochet border. The cuisine is made of contrasts and different textures: on the one hand a thick soup with crunchy and tasty sheets of smoked bacon, on the other a rough fabric in contrast with a delicate and precious crochet hem, the work of my mother. Sometimes when choosing how to create a photographic set I take inspiration from the preparations…

If you appreciate cauliflowers, personally I love them, this velvety soup is perfect. It is certainly not as light as it might seem but it could be a good main dish if you add some toasted bread and lunch becomes a true gourmet event 🙂

Good weekend!

Cauliflower cream and smoked bacon

  • 450 g of cauliflower
  • 500 g of whole milk
  • 4 slices of smoked bacon
  • 1 small onion
  • 10 g of butter
  • salt and pepper

Fry the finely chopped onion in the butter, when it is transparent, pour in the milk and bring it to the boil. Add the sliced ​​cauliflower and let it cook for 20 minutes over medium heat. Once cooked, remove the saucepan from the heat and create the cream with an immersion blender. Taste and add salt. If the cream is too thick, thin it with a little milk.

Brown the bacon slices in a pan and add them to the cream with a generous sprinkling of freshly ground pepper.


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