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Creamed Cauliflower Soup
By Andy | May 17, 2008
Creamed Cauliflower Soup
Serves 6
Prep time : 10 minutes
Cooking time : 40 minutes
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Ingredients
1 tablespoon of olive oil.
1 large brown onion, diced.
2 cloves garlic, crushed.
2 teaspoons ground cumin.
1.5 kilograms of cauliflower florets.
1 litre of chicken stock. Try this delicious chicken stock recipe.
1 cup pouring cream.
1 bunch chives, washed and chopped.
Method
Heat the oil in a stock pot over medium heat.
Add the onions and garlic, cook until onion begin to colour.
Add cumin and cook for further 2 minutes.
Add the cauliflower and sautee for 5 minutes.
Add stock, cover pot and bring to the boil before reducing to a gentle simmer.
Cook for 15-20 minutes, or until the cauliflower is tender.
Remove from heat and allow to cool for 20 minutes.
Blend with a stab mixer until soup is smooth and glossy.
Stir in 1/2 of the pouring cream, return to heat and return to near boiling, but do not allow to boil.
Serving
Ladle into bowls, add extra cream if desired. Season and top with chopped chives.
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Topics: Soups, Vegetarian | No Comments »
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