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Cream of Cauliflower Soup

chef.pierre's picture
  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

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

14. Serve hot immediately with sour cream and chives

Recipe Summary

Cook Time: 
45 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1302 Calories from Fat 632

% Daily Value*

Total Fat 71 g109.8%

Saturated Fat 40.3 g201.5%

Trans Fat 0 g

Cholesterol 179.5 mg59.8%

Sodium 1886.3 mg78.6%

Total Carbohydrates 122 g40.5%

Dietary Fiber 14.2 g56.9%

Sugars 42.6 g

Protein 53 g105.7%

Vitamin A 87.9% Vitamin C 238.1%

Calcium 78.8% Iron 39.8%

*Based on a 2000 Calorie diet

Cream Of Cauliflower Soup Recipe