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    Poland’s favourite cauliflower cream soup

    Cauliflower soup is a popular dish in Poland, but it is not necessarily considered a traditional dish. Poland has a rich culinary history, and traditional dishes vary depending on the region and the time of year. Some popular traditional Polish soups include barszcz (beetroot soup), żurek (sour rye soup), and kapuśniak (sauerkraut soup). However, cauliflower soup has become a staple in Polish cuisine and is often enjoyed as a comforting and nutritious meal.

    Ingredients:

    • 1 large head of cauliflower, chopped
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 4 cups chicken or vegetable broth
    • 1 cup heavy cream
    • 2 tablespoons butter
    • Salt and pepper to taste
    • Chopped fresh parsley for garnish

    Instructions:

    1. In a large pot or Dutch oven, melt the butter over medium heat.
    2. Add the onion and garlic and cook until softened, stirring occasionally.
    3. Add the cauliflower and broth, and bring to a boil.
    4. Reduce heat to low and let simmer until the cauliflower is tender, about 15-20 minutes.
    5. Use an immersion blender to puree the soup until smooth (or transfer to a blender and puree in batches).
    6. Add the heavy cream and stir to combine.
    7. Season with salt and pepper to taste.
    8. Serve hot, garnished with chopped parsley and Bruschetta.

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