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 Please, scroll down for English

Rada ima juhe. Posebej tiste, ki so lahke, nežne, ki me pobožajo od znotraj. Cvetačna je sigurno ena tistih res nežnih, ki se prileže tudi takrat, kadar je želodček razdražen. Z rožnatim vložkom pa ta juha v trenutku dobi poseben okus in videz in je zato primerna tudi za obiske.

 

SESTAVINE

  • 1 velika cvetača
  • 0,5 l mleka
  • 0,5 l perutninske osnove (ali vode)
  • sol in poper
  • ščep žafrana
  • 2 majhni bučki
  • nekaj rezin pancete
  • nekaj kroglic mozzarele

PRIPRAVA

Jušno osnovo in mleko sem solila in zavrela. Vanjo sem stresla cvetačne cvetke, ščepec žafrana in jih kuhala do mehkega. Cvetačo sem skupaj z malo tekočine spasirala (s paličnjakom) v gladko kremo. Potem sem prilila še toliko tekočine, da je nastala gostota juhe kot nam je najbolj všeč, torej kar gosta. Dodala sem še en ščepec žafrana, po okusu dosolila in poprala.

Bučke sem dobro oprala in jih narezala na 4 cm dolge kolute. Te sem iz ene strani izdolbla in jih napolnila z rezino pancete, ki sem jo ovila v kroglico mozzarele. Bučkine kolute sem postavila pokonci in jih na hitro popekla v pečici, segreti na 200 °C. V vsak krožnik juhe sem na sredino položila eno bučkino rožo ali pa dve, tri – po okusu vsakega posebej.

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Katere so pa vaše najljubše juhice?

 
English version

I love soups. Especially the ones that are soft, light and make my stomach feel nice. The cauliflower soup is one of those that are really tender and it is especially good when we have a stomach ache. Together with the “flower” the soup gets special taste and look so it is appropriate for visitors as well.

INGREDIENTS:

  • 1 big cauliflower
  • 0, 5 liter of milk
  • 0, 5 liter of poultry base (or water)
  • Salt and pepper
  • Pinch of saffron
  • 2 small zucchini
  • Some slices of pancetta
  • A few balls of mozzarella

PREPARATION:

I added some salt to the poultry base and milk and boiled the mixture. Then I added cauliflower flowers and saffron and cooked until soft. I mixed cauliflower with a little liquid with immersion blender into smooth cream. I added some liquid again so that I got the density of the soup that we like the most, pretty thick. I added a pinch of saffron, and salt and pepper.

I had the zucchini washed and cut to 4 cm long rolls. From one side I made holes in them and put in one slice of pancetta that was wrapped into mozzarella. I quickly baked zucchini rolls at 200 C. On each plate, filled with soup, I put one zucchini flower in the middle or maybe two, three – depending on the taste of the person.

Which soups do you like the most?