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Cream Of Cauliflower Soup

chef.pierre's picture
Ingredients
  Cauliflower 8 Ounce
  Leeks 4 Ounce, chopped into small dice (100 Gram)
  Celery 4 Ounce, chopped into small dice (100 Gram)
  Onions 4 Ounce, chopped into small dice (100 Gram)
  Butter 2 Ounce
  Flour 2 Ounce
  Potatoes 2 Ounce, peeled and chopped (50 Gram)
  Bouquet garni 1 (Bay Leaf, Thyme, Parsley Stalks, Peppercorns)
  Stock 1 Pint (600 Milliliter)
  Milk 1 Pint (150 Milliliter)
  White stock 1 Pint (600 Milliliter)
  Double cream To Taste
Directions

MAKING
1. In a large saucepan, tip in the butter
2. Heat it gently till hot through
3. Add the cauliflower, the mirepoix and potato.
4. Cook gently till transparent but not colored
5. Add the flour to the mixture
6. Cook gently for five minutes till heated through
7. Add the bouquet garni, stock and milk
8. Simmer this mixture for 30 minutes or till it is creamy
9. Once the mixture has thickened, strain it
10. Tip the mixture through a food processor and pulse till smooth and creamy
11. Add these pureed vegetables to the liquid
12. Mix well
13. Season to taste

SERVING
14. Serve hot immediately with sour cream and chives

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Ingredient: 
Cauliflower
Cook Time: 
45 Minutes

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