Cauliflower soup
During fasting, cauliflower soup is an easy choice for many. This simple yet flavorful soup from Mount Athos offers a nourishing option that aligns with dietary restrictions of the monks. Try this alternative recipe with all the secrets for sure success.
We wash the cauliflower and cut it into florets.
We clean the potatoes and cut them into small pieces.
We put the cauliflower and potatoes in a pot of water and let them boil for about 25 minutes.
We separate about 1/2 liter of the broth in which the cauliflower and potatoes were boiled.
We transfer little by little the vegetables to the blender along with some of their broth and melt them.
We pour the melted vegetables back into the pot, add nutmeg and season with salt and pepper.
In another vessel, we melt the butter add the flour and mix with a whisk until the flour is cooked.
Then, slowly we add the reserve stock to the mixture.
We pour the contents of the vessel into the pot with the vegetables and let it come to a final boil.
We serve with some fresh pepper and parsley.
The grinding process becomes much simpler if we have a "rhabdoblender" device because we grind directly in the pot.
