Cauliflower soup with blue cheese. INGREDIENTS 1 cauliflower 3 spoons

Cauliflower soup with blue cheese. INGREDIENTS 1 cauliflower 3 spoons (sop) crumbled French bleu d'auvergne cheese 1 leek 2 potatoes 1 onion 3 cloves of garlic 750 ml homemade vegetable broth (3 cups [tea])
500 ml of milk (2 cups [tea])
2 spoons (sop) butter 2 bay leaves salt freshly ground black pepper to taste freshly grated nutmeg to taste French bleu d'auvergne cheese to taste to serve almond crumble to taste to serve dill leaves (dill) to taste to serve olive oil to taste to serve CONTINUES AFTER SPONSORSHIP METHOD Discard the leaves and cut the cauliflower into medium florets; also cut the stem into medium pieces. Transfer to a large bowl, cover with water and wash well. Remove the cauliflower from the water instead of draining it - this way the dirt remains at the bottom of the bowl. Leave the cauliflower in the colander while you prepare the rest of the ingredients..
Cut the leek stalk into thin slices, transfer para uma peneira e lave bem sob água corrente. Wash and reserve the leaves.
Lave, Peel and cut the potatoes into pieces of about 1,5 cm — assim elas ficam bem macias para engrossar a sop. Peel and finely chop the onion and garlic cloves.
Place a large pan with butter over medium heat.. When it melts, add the onion and leek, tempere com uma pitada of salt e refogue por cerca de 4 minutos, until they are very soft. Add the garlic, bay leaves and leek leaves and stir for 1 minute to perfume.
Add the potatoes, the cauliflower and mix well. Drizzle with broth and milk, season with 1 spoon (tea) of salt, black pepper and nutmeg to taste and increase the heat.
As soon as small bubbles start to appear on the side, lower the heat, Put on the cap, keeping the pan ajar, and let it cook for about 20 minutes, or until the cauliflower is very tender.
Turn off the heat and, with tweezers, Fish out and discard the bay leaves and leeks.
Bata a sop em etapas: transfer

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Cauliflower soup with blue cheese . INGREDIENTS 1 cauliflower 3 spoons (sop) crumbled French bleu d&#39 ; auvergne cheese 1 leek 2 potatoes 1 onion 3 cloves of garlic 750 ml homemade vegetable broth (3 cups [tea]) 500 ml of milk (2 cups [tea]) 2 spoons (sop) butter 2 bay leaves salt freshly ground black pepper to taste freshly grated nutmeg to taste French bleu d&#39 ; auvergne cheese to taste to serve almond crumble to taste to serve dill leaves (dill) to taste to serve olive oil to taste to serve CONTINUES AFTER SPONSORSHIP METHOD Discard the leaves and cut the cauliflower into medium florets ; also cut the stem into medium pieces . Transfer to a large bowl , cover with water and wash well . Remove the cauliflower from the water instead of draining it - this way the dirt remains at the bottom of the bowl . Leave the cauliflower in the colander while you prepare the rest of the ingredients .. Cut the leek stalk into thin slices , transfer para uma peneira e lave bem sob água corrente . Wash and reserve the leaves . Lave , Peel and cut the potatoes into pieces of about 1 , 5 cm — assim elas ficam bem macias para engrossar a sop . Peel and finely chop the onion and garlic cloves . Place a large pan with butter over medium heat .. When it melts , add the onion and leek , tempere com uma pitada of salt e refogue por cerca de 4 minutos , until they are very soft . Add the garlic , bay leaves and leek leaves and stir for 1 minute to perfume . Add the potatoes , the cauliflower and mix well . Drizzle with broth and milk , season with 1 spoon (tea) of salt , black pepper and nutmeg to taste and increase the heat . As soon as small bubbles start to appear on the side , lower the heat , Put on the cap , keeping the pan ajar , and let it cook for about 20 minutes , or until the cauliflower is very tender . Turn off the heat and , with tweezers , Fish out and discard the bay leaves and leeks . Bata a sop em etapas: transfer

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832X1024

Data

Jul 23, 2024

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SDXL

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cell

Checkpoint & LoRA

epiCRealism XL

#Desenho animado

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