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Potato Cauliflower Soup

Ingredients
  Parsley 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm)
  Waxy potatoes 2 Pound, peeled and diced
  Chopped cauliflower 1 Cup (16 tbs), diced
  Butter 3 Tablespoon
  All purpose flour 2 Tablespoon
  Water/Chicken stock / vegetable stock 1 1⁄2 Liter
  Milk 1 Cup (16 tbs)
  Dried basil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Sour cream 1⁄4 Cup (4 tbs)
Directions

In food processor blitz celery, parsley stalks and garlic.

On high heat put large heavy bottom saucepan, add 2 tablespoons butter and crushed vegetables. Cook them for 3-5 minutes or until caramelized.

Then add another 1 tablespoon of butter and flour. Mix it in and cook for another 1 minute.

Add water, handful potatoes and cauliflower. Season with dried basil, salt and pepper.

Pop the lid on and bring the soup to boil. Then lower the heat to medium-low and simmer for about 10 minutes or until the vegetables are soft.

Blitz the soup with stick mixer, add the rest of potatoes and milk. Continue to simmer for another 10-15 minutes. The soup is done when potatoes are soft.

Serve with teaspoon of sour cream and sprinkle chopped parsley leaves on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Cook Time: 
10 Minutes
Servings: 
4
Classic potato soup!! This video will make this dish look so easy and yummy. The creamy and rich soup is seasoned with dry basil, onion, garlic and parsley. It's thick soup and could be served with just a salad. There's something for everyone in this delicious dish.

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