Cream of White Vegetables with Cream (Easter) - photo 1
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Cream of White Vegetables with Cream (Easter)

Soups Easter 60 min Medium 17 wyświetleń ~32.18 PLN * - (0)
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Description

A delicate, velvety cream of white vegetables — a combination of leek, roots (parsley, celery), potato, and cauliflower with asparagus, enriched with 30% cream. A dish inspired by Polish spring and the Easter table tradition: slightly buttery, with a subtle hint of thyme and optional horseradish for a kick. The cream pairs wonderfully as a first course during a festive lunch, nicely complementing homemade bread, croutons, or a piece of roasted ham. It is visually elegant — a bright, creamy color accented with green chives or pieces of blanched asparagus as decoration.

Ingredients Used

Ingredients (16)

Servings:
4
  • Onion 1 szt. (~150 g)
  • Leek 200 g
  • Celery 150 g
  • Potatoes 2 szt. (~300 g)
  • Cauliflower 400 g
  • Asparagus 150 g
  • Butter 50 g
  • Rapeseed oil 15 g
  • Vegetable broth 1000 ml
  • 30% heavy cream 200 g
  • 🌿 Przyprawy
  • Parsley 200 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Horseradish 50 g
  • Chives 30 g
💰 Szacowany koszt dania: ~32.18 PLN (8.04 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Prepare all the vegetables: peel the onion and chop it into cubes about 5 mm on each side; cut the leek lengthwise, check for any sand between the leaves, and slice it into thin half-rings; peel the parsley root and celery, and chop them into 1-1.5 cm cubes; peel the potatoes and chop them into similarly sized cubes; divide the cauliflower into small florets (about 2-3 cm); trim the tough ends off the asparagus and cut them into 2-3 cm pieces. Place the vegetables in separate bowls for easy pouring into the pot.

Ingredients: Onion, Leek, Parsley, Celery, Cauliflower, asparagus
Use a large cutting board and a sharp chef's knife (20 cm). A handy bowl for collecting peels is useful. Make sure to cut even pieces — this way the vegetables will cook evenly.

Blanching

2

Fill a large pot with water (about 2 l) or use 500 ml of broth diluted with water, add 1/2 teaspoon of salt and bring to a boil. Add the cauliflower florets and blanch for 3 minutes — they should be tender-crisp. After 1 minute of adding the cauliflower, add the asparagus and blanch together for 2-3 minutes. Remove the vegetables with a slotted spoon and set aside in a colander, reserving the water/broth for cooking the remaining ingredients.

Ingredients: Cauliflower, asparagus, Salt, Vegetable broth
Use a wide pot and a slotted spoon. Blanching is a quick process — the vegetables should change color and be slightly tender, but not mushy. Immediately transferring them to a colander will prevent them from overcooking.

Frying vegetables

3

In a large pot (3–4 l), heat canola oil with butter over medium heat. When the butter melts and starts to foam slightly, add the onion and sauté for 6–8 minutes, stirring with a wooden spoon, until it becomes translucent and soft. Add the leek and sauté for another 4 minutes, until the leek softens. Add the parsley, celery, and potatoes, and sauté for 3–4 minutes, stirring, until the vegetables are lightly browned. Add thyme and freshly ground black pepper.

Ingredients: Rapeseed oil, Butter, Onion, Leek, Parsley, Celery, Thyme, Black pepper
The best is medium heat — too high will burn the vegetables. Use a heavy-bottomed pan or an enameled pot. If the vegetables start to stick, lower the heat and add 1-2 tablespoons of water or broth.

Cooking

4

Pour the sautéed vegetables with warm vegetable broth (a total of 1000 ml), increase the heat to bring to a boil, then reduce to a gentle simmer and cover the pot. Add the blanched cauliflower florets and pieces of asparagus. Cook for 18–22 minutes until all the vegetables (especially the potato and parsley root) are very soft — check with a fork, it should go in easily.

Ingredients: Vegetable broth, Cauliflower, asparagus, Parsley, Celery
Use a lid to shorten the cooking time. The broth should simmer gently, not boil vigorously — intense boiling separates the flavor and steam.

Blending

5

Remove the pot from the heat for 1–2 minutes to let the liquid cool slightly (it doesn't need to be cold). Use an immersion blender and blend the soup in the pot with vertical movements until you achieve a smooth, silky consistency — this will take 2–3 minutes. If you have a countertop blender, blend in batches, filling the jar to 2/3 full and covering it with a towel to avoid splattering hot soup.

Ingredients: Vegetable broth, Cauliflower, asparagus, Parsley, Celery
This is a key step — use an immersion blender to achieve the perfect texture. If the soup is too thick, add 50–150 ml of broth. Be careful of splashes from the hot soup — keep the blender upright and blend in short pulses.

Seasoning and seasoning adjustments

6

Temper the cream: in a separate bowl, mix 2–3 tablespoons of hot soup with 30% cream, stirring vigorously with a spoon to prevent the cream from curdling. Slowly pour the tempered cream into the pot, stirring. Bring the soup to a low heat for 1–2 minutes, do not boil vigorously. Taste and season with salt and black pepper. If you want to add an Easter touch, literally a teaspoon of horseradish will add spiciness — add gradually and mix, tasting for flavor.

Ingredients: Salt, Black pepper, horseradish, Butter
Use a metal or silicone spoon for stirring. Tempering prevents the cream from curdling. If the soup curdles, quickly strain it through a sieve or add a bit of cold cream and blend again.

Finishing

7

Turn off the heat and add a piece of cold butter (about 10 g) for shine and a fuller flavor, stirring until melted. Taste again and, if necessary, season with salt or pepper. You can adjust the consistency by adding a bit of broth or cream. Cover the pot and let it sit for 2 minutes to allow the flavors to meld.

Ingredients: Butter, Vegetable broth
Adding cold butter just before serving will give the soup a silky texture. Use a small spoon to add the butter piece by piece and stir until it melts.

Serving and Decoration

8

Serve the hot cream in bowls. Top with a few pieces of blanched asparagus for texture, sprinkle with chopped chives (optional), and optionally drizzle with a little canola oil or olive oil for shine. If using horseradish, add a small drop in the center of each portion so guests can mix it themselves.

Ingredients: asparagus, chives, Rapeseed oil, horseradish
Use flat soup plates or small bowls — the cream looks elegant on a light plate. Additionally, you can add rye-wheat bread croutons for a contrast in crunchiness.

Fun Fact

💡

In Polish cuisine, white vegetables such as cauliflower and celery have long been featured on holiday tables — spring additions (asparagus, horseradish) were seen as a herald of the new season after a long winter.

Best for

Wielkanoc Świąteczny obiad Rodzinny lunch

Tips

🍽️ Serving

Serve the cream hot, but not boiling. Add 1-2 pieces of blanched asparagus and fresh chives to each plate. For a rustic version, serve with garlic butter toast or thin slices of smoked ham on the side.

🥡 Storage

Store the chilled cream in an airtight container in the refrigerator for up to 2 days. Do not freeze creams with a high cream content — the texture may separate. When reheating, warm it over low heat while stirring, avoiding boiling; if necessary, add 1–2 tablespoons of broth or cream.

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