Cauliflower soup

Recipe from: 7/23/1998 12:00:00 AM
Ingredients 8
Servings 4
Time

Ingredients

  • 45
    ml
    butter
  • 2
    small, rinsed and sliced into rings
  • 500
    g
    cauliflower florets (1 medium cauliflower), coarsely chopped
  • 275
    ml
    full-cream milk
  • 600
    ml
    chicken stock
  • 75
    ml
    cream
  • salt and freshly ground black pepper
  • crispy fried bread cubes
 

Method

10 min
 
Melt the butter in a saucepan, add the leeks, cover and heat until tender. Add the cauliflower, milk and stock, cover and simmer for about 10 minutes. Cool the mixture slightly and purée small quantities at a time in a food processor until very smooth. Return to a clean saucepan, add the cream, season to taste and reheat over low heat. Spoon the soup into hot serving bowls and garnish with bread cubes. Serves 4.
 

Read more on: soup
 

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