Cauliflower and chicken cream
This is a wonderful way to get kids to eat vegetables; hide a large cauliflower in this creamy soup that also includes chicken and pasta, to the delight of the little ones!
15 min
6
20 min
Freeze for three months.
-
Ingredients
- 45 ml (3 tbsp) butter
- ¾ lb (350g) chicken breast
- 1 yellow onion, chopped
- 4 cups (1 liter) chicken broth
- 1 large cauliflower (4 cups)
- 375 ml (1½ cups) 15% cooking cream
- 750 ml (3 cups) cooked noodles (macaroni, shell pasta or other)
- Salt and pepper from the mill
-
Preparation
- In a large nonstick saucepan, heat 30 ml (2 tbsp) of butter over medium-high heat and cook the chicken for 10 minutes, stirring regularly.
- Cut into cubes and set aside. In the same pan, heat 15 ml (1 tbsp) of butter and brown the onion for 1 minute. Deglaze with the chicken broth, dislodging all the cooking juices.
- Add the cauliflower and cook, covered, for 10 minutes.
- Using a hand blender, blend vegetables and broth until smooth. Add all other ingredients including cooked chicken, heat for 2 minutes and serve.
For the adventurers
Notes and tips
Replace the cooking cream with the same amount of coconut cream.
1 comment
Mille fois meilleur avec un peu de bacon sur le dessus et il y a possibilité d’ajouter des épinards hachés… sans que les enfants refusent le plat! ;-)