Cauliflower soup with mascarpone and mustard(Par le Chef Ludo Swaenen)
Super facile
Très bon marché
A delicious creamy soup based on cauliflower and Italian mascarpone.
Catégorie: | Potage Ludo Swaenen |
Saisons | |
Tags: |
Ingrédients
Pour
4
Personnes
Soup
baking butter |
1 stengel white of Leek |
1 Cauliflower |
1 el Mustard (grain mustard) |
50 g Mozzarella, ground |
1 Onion |
1 blad Laurel |
2 el Mascarpone |
Salt and pepper |
Koekje
1 Bladerdeeg 20 x 10cm |
1 Egg yuolk |
1 tl Grain Mustard |
Cauliflower soup with mascarpone and mustard Instructions
- Finely chop the onion, the leek into rings (well washed).
Melt butter in a kettle, add the onion, leek and bay leaf, let it simmer for a few minutes. - Divide the cauliflower into florets, add them to the rest of the vegetables and moisten with 3/4 liter of water.
- Season with salt and pepper and bring to the boil.
- Reduce the heat and simmer for 20 to 25 minutes until the cauliflower is cooked.
- Coat the puff pastry with tl. mustard, roll the long sides to the middle and set aside for 30 minutes.
- Remove the bay leaf and puree the greetings with the mascarpone and the mustard (2 types) until a smooth soup.
- Season with pepper and salt. (possibly a little chicken broth).
- Cut the rolls of dough into slices of 1/2 cm. brush with egg yolk, place on baking paper and bake for 10 minutes at 200 ° C.
- Divide the soup into warm plates or soup bags, divide the mozzarella and give the palmiers separately.
Notes recette
KWB Brasschaat - Ludo Swaenen
Valeurs nutritives
végétarien
Par Portion