Servings:
4
Prep time:
10
Cooking time:
25
INGREDIENTS
- For the cream:
- - 1 cauliflower
- - 300 g of potatoes
- - 1 leek
- - 2 cloves of garlic
- - 700 ml vegetable stock
- - 400 ml of milk
- - 50 ml of cream
- - 20 g of butter
- - Dried thyme
- - salt
- - pepper
- For the wafers:
- - 100 g grated Parmesan cheese
- - 1 teaspoon dried thyme
- - pepper
INSTRUCTIONS
- Reduce the cauliflower into florets, dividing in half the largest. Peel the potatoes and cut into small cubes. Thinly slice the white part of the leek.
- Heat the butter in a pan with high sides and gently sautè the leek and garlic cloves, adding a little stock if needed. Unite the cauliflower, potatoes and half a teaspoon of thyme, let it flavor briefly then cover them with all the broth and milk, put the lid and continue for 15-20 minutes. When cooked, pour in the cream.
- Puree the soup with a hand blender to obtain a creamy consistence. For a denser result, let it restrict over moderate heat. Then check for salt and sprinkle with freshly ground pepper.
- Stir in the grated Parmesan cheese and a pinch of pepper and crumbled thyme. On a sheet of baking paper draw discs with a diameter of 5-6 cm slightly apart. Turn the sheet and lay them on a baking tray. Fill the disks with Parmesan forming a layer of a few millimeters. Alternatively, get the wafers with the aid of a pasta bowl.
- Bake the discs at 180 ° C for a few minutes until the cheese starts to take a nice golden color. Let cool completely before removing the wafers from the baking paper.
- Serve the soup piping hot accompanying the wafers, which can be dipped as biscuits.
