789- Cauliflower and Potato Veloute / شربة الشيفلور والبطاطس
For the veloute:
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, grated
2 sprigs fresh rosemary leaves
Salt and pepper, to taste
1 litre (4 cups) chicken broth
400 grams (14.1 oz) potatoes, cut into large cubes
400 grams ( 14.1 oz) cauliflower, cut into large cubes
Juice of 1/2 lemon
60 milliliters (1/2 cup) milk
Fresh rosemary leaves
1- In a large pot over medium heat, heat the olive oil. Add the onion and cook for 3 minutes stirring using a wooden spoon from time to time until soft.
2- Stir in the grated garlic, rosemary, salt, pepper, and continue cooking for 1 minute.
3- Add the chicken broth into the pot, the potatoes, cauliflower, and stir to combine all the ingredients. Increase the heat and bring to a boil.
4- Simmer the soup mixture for 30 minutes, or until the vegetables become tender.
5- Remove the pot from the heat, add the lemon juice, milk, and allow to cool for a few minutes before mixing.
6- In a food processor, add the cauliflower mixture and mix until the texture becomes creamy and smooth. You can add more water to adjust the veloute consistency if needed.
7- Taste and adjust the seasoning if necessary. Return the veloute to the pot over medium heat, and simmer for 5 minutes.
8- Divide the cauliflower and potato veloute among 4 serving plates, top with bread croutons, rosemary fresh leaves, and olive oil. Serve immediately.