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Cauliflower Soup

  Butter 2 Ounce
  Onion 1 Large, peeled and sliced
  Garlic 1 Clove (5 gm), peeled and crushed
  Cauliflower 1 Small, divided into florets
  Chicken stock 1 1⁄2 Pint
  Salt To Taste
  Freshly ground black pepper To Taste
  Single cream 4 Tablespoon (for finish)
  Freshly chopped parsley 1 Tablespoon (for finish)

1) In a saucepan, melt butter and sauté, onions, and garlic for 5 minutes.
2) Add stock, cauliflower and seasoning, bring to boil stirring constantly.
3) Put the lid and simmer for 25 minutes or until the cauliflower is tender.

4) Remove from heat and allow to cool.
5) In an electric blender, place the cauliflower mixture and process to a smooth puree.
6) In a saucepan, heat the cauliflower soup and stir in the cream.
7) If you wish to freeze the dish, then do so at this stage. Pour the cauliflower puree without cream in a plastic container.
8) Seal, label, and freeze the container.

9) Serve hot, garnished with parsley.
10) If using frozen soup, in a saucepan, place the soup and reheat gently from frozen on the top of stove, stirring occasionally. 11) Stir in the cream and heat through gently without boiling.
12) Serve as mentioned in step 9.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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