Country Style Cream Of Cauliflower Soup Recipe
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
HealthyLow Calorie
Ingredients
| Cauliflower | 1 Small | |
| Salt | To Taste | |
| Lemon – ½, juice extracted | ||
| Chicken stock | 1 1/2 Pint | |
| Butter | 1 Ounce | |
| Onion - 1 medium-sized | ||
| Celery stick | 1 | |
| Flour | 1 | |
| Milk cream | 1/4 Pint | |
| Nutmeg – a pinch | ||
| Parsley or chervil – as required, chopped | ||
Directions
GETTING READY
1. Cut and discard stem the cauliflower, remove all outer leaves and soak the head in cold, salted water for a few minutes.
2. Slash deep cuts into the cauliflower stalk.
3. Peel onion and chop finely.
4. Trim the top and bottom end of the celery and chop.
MAKING
5. In a saucepan, pour salted water until half filled and bring it to a boil.
6. Place the cauliflower in the saucepan with the head downward.
7. Add lemon juice to keep the cauliflower white and simmer for 10 minutes.
8. Drain and reserve the water.
9. Cut the cooked cauliflower in half and keep aside one half for garnishing.
10. Pass the remaining cauliflower half through a sieve to puree.
FINALISING
11. In a saucepan, melt butter.
12. Add the onion and celery to the pan and fry gently for about 10 minutes until onion is tender but not brown.
13. Add flour; stir and cook gently for a few minutes.
14. Pour the reserved cooking liquid or add chicken stock; stir constantly.
15. Bring the soup to a boil and then strain.
16. Stir the cauliflower puree, check seasoning and adjust according to taste and reheat.
17. Add reserved cauliflower broken into small florets, stir in cream and a pinch of nutmeg.
18. Sprinkle parsley.
SERVING
19. Serve hot.
1. Cut and discard stem the cauliflower, remove all outer leaves and soak the head in cold, salted water for a few minutes.
2. Slash deep cuts into the cauliflower stalk.
3. Peel onion and chop finely.
4. Trim the top and bottom end of the celery and chop.
MAKING
5. In a saucepan, pour salted water until half filled and bring it to a boil.
6. Place the cauliflower in the saucepan with the head downward.
7. Add lemon juice to keep the cauliflower white and simmer for 10 minutes.
8. Drain and reserve the water.
9. Cut the cooked cauliflower in half and keep aside one half for garnishing.
10. Pass the remaining cauliflower half through a sieve to puree.
FINALISING
11. In a saucepan, melt butter.
12. Add the onion and celery to the pan and fry gently for about 10 minutes until onion is tender but not brown.
13. Add flour; stir and cook gently for a few minutes.
14. Pour the reserved cooking liquid or add chicken stock; stir constantly.
15. Bring the soup to a boil and then strain.
16. Stir the cauliflower puree, check seasoning and adjust according to taste and reheat.
17. Add reserved cauliflower broken into small florets, stir in cream and a pinch of nutmeg.
18. Sprinkle parsley.
SERVING
19. Serve hot.
Chef
