This post is also available in:
Magyar (Hungarian)
Ingredients
- 1 head of cauliflower
- 2 tablespoons olive oil and butter
- 1 medium white onion, peeled and diced
- 5 cloves garlic, peeled and minced
- Chicken Stock
- 2 sprigs fresh thyme
- 3 cups milk (I used 2%, but any kind of milk will do)
- 1/2 cup freshly-grated Parmesan cheese
- Kosher salt and freshly-cracked black pepper
- 8 smaller sausages
- 2-3 Carrot
- 1 tsp Sage
- 2 Bay Leaves
- 100 ml Cream
- 2 tsp Arrowroot flour for thickening
Preparation:
Bake the sausages in the oven. I used to buy beef, because it’s so delicious, but of course any sausage are good. When they are cooked and cooled a little I wrap them nicely.
Heat oil and butter in a large stockpot over medium-high heat. Add the onion and cook for 5 minutes, until soft, stirring occasionally. Stir in the garlic and continue to cook for 1-2 more minutes, until soft / brown.
Add in the chopped cauliflower and carrots, stock, sage, and bay leaves. Stir to combine.
Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender.
Stir in the Cream and cheese, and season the soup to taste with salt and black pepper.
I let it stew for about 5 minutes.
Mix the arrowroot flour in a cup with a little cold water to make a smooth liquid consistency and pour it into soup.
Cover the soup and cook until the vegetables are soft, on low heat.
When the cream and grated cheese are melted, I put the sausages in the pot, turn off the heat and cover the soup.
Let it rest for 10-15 minutes.
Taste while cooking, especially at the end, as you may need to salt or pepper it to your liking.
This post is also available in:
Magyar (Hungarian)
