Cauliflower soup

Name: Cauliflower soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 45.00 ml butter; 2.00 small, rinsed and sliced into rings; 500.00 g cauliflower florets, roughly chopped; 275.00 ml milk full cream; 600.00 ml stock chicken; 75.00 ml cream; sea salt and freshly ground black pepper; bread fried cubes

4 servings Cooking: 10 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

45.00 ml	butter
2.00	small, rinsed and sliced into rings
500.00 g	cauliflower — florets, roughly chopped
275.00 ml	milk — full cream
600.00 ml	stock — chicken
75.00 ml	cream
	sea salt and freshly ground black pepper
	bread — fried cubes

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Method:

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.