Cream of cauliflower

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  • Cauliflower: 750 gr
  • Oil: 1 tablespoon
  • Chicken broth: 3 cups
  • Cream: 1 Cup
  • Nutmeg: 1/4 teaspoon
  • Salt: taste.
  • Pepper: taste.


Cut the cauliflower into bouquets. Heat the oil in a large pan and fry the cauliflower for 3 minutes or until tender.

Add the chicken broth and boil for 10 or 15 minutes, or until the cauliflower soften, then add the cream. Puree the soup with the magic wand, lying to gradually in a container, up to be homogeneous.

Put it in the pan, add the nutmeg and season with salt and pepper to taste. Heat a few minutes and serve seasoned with pepper ground at the moment.

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