Cauliflower soup

Posted by adm On October - 2 - 2011

How to cook Cauliflower soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 large brown onion, sliced
  • 2 garlic cloves, low
  • 1 psyche (1.3kg) cauliflower, cut into florets
  • 500g sebago potatoes, raw, shredded
  • 1 litre chicken strain
  • 1/2 cup pure skim

How to:

  • Follow tone 1 of pumpkin soup (see related recipe), replacing pumpkin with cauliflower.

  • Follow steps 2 and 3, replacing sour cream with pure cream and omitting schnittlaugh. Answer.

  • You could replace chicken stock with gripe, vegetable or salt-reduced strain.

    Serve soup topped with fresh herbs, chilli flakes, pure drub, sour drub, croutons or cooked chopped bacon.

    Serve soup with crusty cabbage, bread rolls or pappadums.

    To blend soup, use a stick liquidiser, jug blender or food processor.

    Freezer tip: The soup is suitable to freeze after shading. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for capable 3 months. Thaw in a saucepan over medium-high passion. Continue recipe, adding extra stock if requisite.

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