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Suzanne Frideres
Cauliflower soup with portobello
A tasty recipe. The starter contains the following ingredients: poultry, butter, cauliflower (in small florets), cream, poultry meat (380 ml), portobello mushrooms (sliced), fresh chives (bag of 25 g), finely chopped) and truffle oil (bottle a 250 ml).
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Ingredients
Directions
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Heat 1 tablespoon of butter in a soup pan and fry the cauliflower golden brown (keep some florets behind).
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Pour in the cream and the stock with 400 ml of water, bring to the boil and simmer for 20 minutes.
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Puree the soup and season with salt and pepper.
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Before serving, heat the rest of the butter in a non-stick frying pan and fry the portobello for 5 minutes.
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Turn halfway.
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Cut the remaining cauliflower florets small.
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Serve the soup in deep plates, put some slices of portobello on it, sprinkle the cauliflower florets and the chives over it and drizzle the truffle oil over it..
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Nutrition
320Calories
Sodium8% DV190mg
Fat43% DV28g
Protein22% DV11g
Carbs2% DV5g
Fiber16% DV4g
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