Classic Cream Of Cauliflower Soup
|Potatoes||1⁄2 Pound, finely sliced|
|Cauliflower florets||1 Pound|
|Milk||2 1⁄4 Cup (36 tbs)|
|Sour cream||1⁄4 Cup (4 tbs) (creme fraiche)|
|Grated nutmeg||1⁄4 Teaspoon|
|Chopped chervil||3 Tablespoon|
|Chopped parsley||3 Tablespoon|
Put the potato slices and cauliflower florets in a casserole with 1 1/4 cups (300 ml/ 1/2 pint) of hot water.
Cover and micro wave on HIGH for 12 minutes.
Puree the vegetable mixture in a food processor until smooth.
Return the puree to the casserole.
Stir in the milk and sour cream (creme fraiche).
Add salt and pepper to taste and the grated nutmeg.
Cover and microwave on HIGH for a further 4 minutes.
Pour the soup into a tureen.
Add the butter, chervil and parsley