Květáková polévka


When you cook cauliflower, you must prepare the favorite fried, remains fragrant broth, which is a great base for soup. I remember, we used to have it at home whenever he was on the table just fried cauliflower. And I always looked forward to it. Expect to, that water is already slightly salted. A také, you need a few rosettes soup. You separate advance and reach for them when you cook soup, should not be overcooked - if it is not the intention. But it is better, when you know in your soup sprouts.

Květáková polévka může vzniknout jako "vedlejší" product in the preparation of coated cauliflower.
Cauliflower soup may arise as “minor” product in the preparation of coated cauliflower.



cauliflower soup

Several květákových rosettes



cream or milk



hladkolistá parsley


How do you:
Prepare a light roux ahead - and two tablespoons of butter until melted, add two tablespoons flour, Stir and heat the moment, should not brown. Then přilejeme little broth - the water, in which we cooked cauliflower and stir wrapping. Returning tiny rosettes of cauliflower, We cook and we can soften milk or cream, Finally, season with nutmeg and decorate chopped parsley.


Enjoy your meal.

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