Cream of cauliflower soup

PUBLISHED: 11:47 25 January 2007 | UPDATED: 14:57 12 May 2010

Ingredients: 1 large cauliflower 900ml (11/2 pts) chicken stock or water 300ml (1/2 pt) milk 125ml (4 fl oz) thick crème fraiche 1 tbsp chopped mint salt and pepper to taste Method This is a lovely smooth soup to warm you up in the cold weather. It s ve

Ingredients:

1 large cauliflower

900ml (11/2 pts) chicken stock or water

300ml (1/2 pt) milk

125ml (4 fl oz) thick crème fraiche

1 tbsp chopped mint

salt and pepper to taste

Method

This is a lovely smooth soup to warm you up in the cold weather. It's very simple and quick to make.

Enough for six servings.

Separate the cauliflower into florets, rinse well and cook in plenty of salted boiling water.

If you're not using stock, use the cooking water to thin the soup instead.

Purée the cooked cauliflower with 1 1/2 pts liquid (stock or water) in a blender until smooth.

Return to the pan and add the milk and creme fraiche.

The soup should be quite thick and very smooth. Season to taste with salt and pepper.

Reheat and serve piping hot, topped with a little chopped mint.

JUDY BROADWAY



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