Procedure

Prepare the ingredients:
Wash and cut the cauliflower into florets, discarding the central stem.
Peel the potatoes and cut them into cubes.
Peel and finely chop the onion.

Cooking the cream soup:
In a large saucepan, heat the extra virgin olive oil over medium heat.
Add the chopped onion and fry for a few minutes, until it becomes transparent.
Add the potatoes and cauliflower florets and mix well. Let everything cook for 5 minutes.
Pour in the vegetable stock, cover the pot and bring to a boil. Reduce the heat and cook for about 20-25 minutes, or until the vegetables are tender.

Blend the cream:
Once the vegetables are soft, use an immersion blender to puree the soup until it becomes smooth and creamy. If the consistency is too thick, you can add a little hot broth or water.
Season with salt, pepper and add a pinch of nutmeg, if you like.

Complete with balsamic:
Pour the Midolini 15-year-old Balsamic directly into the soup and stir well. The balsamic will add a rich flavor and a light sweetness that balances the delicate cauliflower.

Plating:
Serve the cauliflower soup in bowls or deep plates.
If you like, decorate with a sprig of rosemary or a leaf of fresh parsley for a touch of color and freshness.
You can also add an extra drizzle of Midolini Balsamic on top of the soup, as a garnish.

Suggestions

Cauliflower Cream Soup with Balsamic Vinegar is a simple dish but full of flavor. The contrast between the creaminess of the cauliflower and the depth of the aged balsamic vinegar creates a perfect harmony. It can be served as an appetizer or as a main course for a light dinner.

Wine Pairing

To accompany this cream soup, choose a white wine such as Pinot Grigio or Friulano .

Variants

For a richer consistency, you can add a spoonful of cream or milk to the soup before blending. You can also enrich it with toasted bread croutons to add a pleasant crunch.