Cream of Cauliflower Soup Recipe
Ingredients
| Raw cauliflower-225 g / 8 oz | ||
| Onions, leeks and celery-A mirepoix of 100 g/4 oz each-chopped into small dice | ||
| Potato-50 g / 2 oz -peeled and chopped | ||
| Butter | 50 Gram | |
| Flour | 50 Gram | |
| Bouquet garni (bay leaf, thyme, parsley stalks, peppercorns) | ||
| White stock-600 ml / 1 pt | ||
| Milk | 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
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
Chef
