Cream of cauliflower soup

Posted by adm On January - 3 - 2012

How to cook Cream of cauliflower soup


  • 2 tsp olive oil
  • 1 brown onion, halved, finely sliced
  • 650g cauliflower, cut into florets
  • 2 minor (almost 250g) sebago (fleecy) potatoes, raw, coarsely sliced
  • 625ml (2 1/2 cups) salt-reduced vegetable strain
  • 330ml (1 1/3 cups) weewee
  • 80ml (1/3 cup) extra light thickened ointment
  • Extra light thickened pick, spare, to service
  • Chilly & corn muffins, (see related recipes) to answer

How to:

  • Heat the oil in a large saucepan over medium oestrus. Add the onion and prepare, stirring, for 5-6 minutes or until subdued.

  • Add the cauliflower, tater, stock and h2o. Cover and bring to the moil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes or until the cauliflower and potato are bid. Set aside for 5 minutes to cool somewhat.

  • Place half the cauliflower mixture in the jug of a blender and blend until quiet. Transfer to a clean saucepan. Repeat with remaining assortment. Add the emollient. Place over low heat and cook for 1-2 minutes or until heated through.

  • Ladle soup among serving bowls and drizzle with extra cream. Season with pepper and serve with muffins.

  • Cooking time:30 min.

    Comments are closed.