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Cauliflower Cream Soup with Crisp Onions

Not really, but close enough ;) Being in a fashion magazine is a big thing for most of us girls. Well, at least for me it is. The makeup, a hairdresser, shooting in a restaurant I just loveAna and Olivera, striking a pose with me… while we eat Banana Upside Down Cake, Vanilice and Choco-Caramel Mini Tarts with Nataša, Saša and Jelena. Thank you Elle Serbia!

And the soup… Well, I just needed something elegant and minimalistic to go with the story ;)

Cauliflower Cream Soup with Crisp Onions

(Sale & Pepe Serbia, December 2007)

1 cauliflower (about 1 kg)
400 ml milk
clear broth of your choice
2 onions
flour
oil
salt and pepper
fresh thyme for serving

Slice the onions into a little bit thicker slices than usual. Coat with flour. Transfer into a sieve and sift out the excess flour. Fry onions in hot oil until crispy and then take it out on a paper towel.

Divide cauliflower into florets and cook until it’s soft. When cooked strain and blend with milk and broth so you get not too thick cream. Add salt and pepper to taste.

Serve topped with crisp onions and a little bit of thyme.

Note: This is my entry for Weekend Herb Blogging. Host is Terry from Crumpets & Co.