Saved to My recipes.
Removed from My recipes.
Cream of Cauliflower Soup
A soup with a French “touch” joins cauliflower and leek… as an introduction to dinner which could easily end with “can-can dancing” or at least with a few romantic French words?
Preparation
40 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
-
Cut cauliflower, carrot and leek into chunks and put in boiling salty water.
-
Cook for 15 minutes and add parsley toward the end of cooking.
-
Remove the vegetables and keep the water they were boiled in. Puree the vegetables with 100 ml of saved liquid in an electric food processor.
-
Combine pureed vegetables with approximatelly 600-700 ml of remaining liquid Vegeta Gourmet Stock Powder, nutmeg and butter. Simmer for 5 minutes.
-
Mix cream with corn flour, stir in the soup and simmer for few more minutes without bringing to the boil.
Advice
To enhance the taste of your cauliflower soup stir in little lemon juice just before serving.
Serving
Serve soup with croutons.
