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Creamy Cauliflower Soup

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Ingredients
  Onion 1 Large, chopped
  Chicken stock 4 Cup (64 tbs)
  Carrots 2 Medium, thinly sliced
  Cauliflower head 1 , separated into florets
  Watercress 1⁄2 Cup (8 tbs), coarsely chopped
  Skim milk 1 Cup (16 tbs)
  Ground coriander 1⁄2 Teaspoon
  Nutmeg 1 Dash
  Cayenne pepper 1 Dash
Directions

Place the onions and 1 tablespoon of stock in a large stockpot or flameproof casserole.
Cook over medium heat, stirring occasionally until the onions are translucent.
Stir in the carrots and cauliflower and cook over medium heat for about 3 to 4 minutes.
Add the remaining stock and watercress.
Cover and simmer for 30 minutes or until the vegetables are quite tender.
With a slotted spoon, remove about three-fourths of the cauliflower from the soup and place in a blender with the skim milk.
Process on low to medium speed until smooth.
Return the blended cauliflower to the soup, add the nutmeg and cayenne, heat through.

Recipe Summary

Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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