Cauliflower and chicken cream

Ingredients

• 45 ml (3 tbsp.) butter
• ¾ lb (350g) chicken breast
• 1 yellow onion, chopped
• 4 t. (1 litre) chicken broth
• 1 large cauliflower (4 cups)
• 375 ml (1½ cups) 15% cooking cream
• 750 ml (3 cups) cooked noodles (macaroni, shells or other)
• Salt and pepper from the mill

Preparation

1. In a large non-stick saucepan, heat 30 ml (2 tablespoons) of butter over medium-high heat and cook the chicken for 10 minutes, stirring regularly.
2. Cut into cubes and set aside. In the same saucepan, heat 15 ml (1 tablespoon) of butter and sear the onion for 1 minute. Deglaze with the chicken broth, dislodging all the cooking juices.
3. Add cauliflower and cook covered for 10 minutes.
4. Using a hand blender, blend the vegetables and broth until smooth. Add all the other ingredients including the cooked chicken, heat for 2 minutes and serve.

For adventurers

Replace the cooking cream with the same amount of coconut cream.

January 19, 2022 1 comment

15 min

6

20 min

Se congèle trois mois.