This is my personal recipe for a comforting cauliflower soup that balances rich flavors and creamy texture.
Ingredients:
- 2 turkey or chicken wings
- 1 medium potato
- 3 small carrots or 2 large carrots
- 1 head of cauliflower
- 1 red onion
- 3 cloves garlic
- ¾ cup milk (about 200 ml)
- ¾ cup sour cream (about 200 g)
- 1 lemon
- 1 egg
- purpose seasoning, salt, pepper, parsley, and spices to taste
- 1 bay leaf
- Olive oil for sautéing
Preparation:
Rinse the wings, cover with cold water, and bring to a boil. Cook until the blood clears and the meat is tender. Drain the water and set the wings aside.
Peel and finely chop the onion. Sauté it in a bit of olive oil until soft. Add the carrots and continue sautéing. Add the wings and a little water, cooking gently for a few more minutes. Then add the milk and simmer briefly.
Add the bay leaf, pressed garlic, diced potato, and cauliflower pieces. Season everything well and stir.
When the soup is nearly done, squeeze in the lemon juice and whisk the egg separately. Stir the egg into the hot soup slowly to create a smooth texture and aroma. Adjust seasoning if needed.
Before serving, sprinkle with chopped fresh parsley. Serve hot, accompanied by sour cream. Enjoy!
White Radish Soup
This traditional white radish soup is simple, hearty, and full of natural flavors.
Ingredients:
- 2 large white radishes
- 1 carrot
- 1 potato
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Fresh parsley leaves
- Salt and ground black pepper, to taste
- 8 cups water (about 2 liters)
Preparation:
Wash and peel the radishes, then slice into thin strips. Sauté them in melted butter until lightly browned.
Add the grated carrot, diced potato, chopped parsley, and flour. Stir and cook until the flour turns golden.
Pour in the water and bring to a boil. Reduce heat and simmer gently for about 30 minutes.
Season with salt and pepper according to taste before serving.
