Cauliflower and Chicken Soup
Cauliflower florets with tender chicken boiled in chicken broth and milk thickened with semolina flour.
You can adjust thickness of the soup by varying amount of water, milk and semolina flour. Add mozzarella directly to a serving bowl if you like taste of melted cheese, or skip it all together if you want to make soup skinnier.
- young chicken or cornish hen - 1 about 0.75lb
- cauliflower head - 2lb
- water - 7 cups
- milk - 1-2 cups
- semolina flour - 1/3-1/2 cups
- fresh green parsley - Bunch
- ground black pepper - to taste
- salt - to taste
- shredded mozzarella to each serving bowl - (optional)
- Prepare ingredients: increase amount of semolina if you want thicker soup, amount of water may vary based on how big a cooking pot is, make sure that chicken is mostly covered with water when cooking broth.
- Rinse chicken with cold water, put it to the pot and fill pot with water (about 6 cups), put pot to a high heat burner, bring to boil, reduce heat to light simmer and cook until chicken is soft (about 30-40 mins)
- While chicken is cooking, clean cauliflower from leaves, separate into small florets, dice stalks into similar sized cubes.
- Once chicken is cooked enough to be easily separated from bones, remove it from the pot to a plate to cool down, and salt broth.
- Add prepared cauliflower.
- After cooking pot content begin to boil again, stear all semolina flour in (remember, you can increase amount of semolina if you want soup to be thicker).
- Remove and discard chicken skin, separate meat from bones (discard bones as well), dice meat into smaller pieces and add back to the pot.
- Let soup cook, then add milk (again amount of milk can vary based on how thick you want your soup to be).
- Once cauliflower is soft to your liking, season soup with ground black pepper and salt more if needed.
- The soup is ready, serve it hot with a spoon or two of shredded mozzarella (optional) garnished with chopped fresh parsley.