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Bird milk inspired cauliflower soup with parma ham egg foamAdding to the soup:
The foam cloud:
Dessert inspired by cauliflower soup
I clean the onions and celery stems, dip them in water and water them, wash them in the middle and pick the cauliflower. You can go to the bowl with the milk, the green leaf and the garlic. The whole is boiled, then covered, and cooked in a small saucepan until the cauliflower is completely tender. I make the water warm to the clouds of ham foam. I cook the ham in the microwave for a minute, crumbling the egg white over the sizzling foam.
I crush the sliced ham into the egg foam and gently roll it with a pinch of whisk. When the water almost wins, but still does not boil, I dip dumplings with a spoon and allow the foam to solidify slightly in the water for a minute or so, then dare. When the soup is ready, I souffle, pepper it, soak the nutmeg, and then use a botmixer to whip it, finally mixing the yogurt. I eat it cold or warm with two to three ham foam clouds And freshly ground pepper on top.To feed your baby:
From cauliflower, I burn a ruse with a half apple for a couple of minutes over steam. I cook a small piece of ham thoroughly, and I pour the water. I add two tablespoons of the paraffin to the ingredients, then whisk, and finally add a little grated cheese. You can give me an 11 day card.
Other delicious soups: