CREAM OF CAULIFLOWER SOUP

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 2 tbsp butter (30 ml)
  • 1 tsp freshly grated ginger (5 ml)
  • 1 leek, white part only, chopped
  • 1 stalk celery, diced
  • 1 large onion, chopped
  • 2 large carrots, peeled and diced
  • 2 cloves garlic, minced
  • 2 tbsp flour (30 ml)
  • 1/2 small head cauliflower, cut into small flowerets
  • 1 bay leaf
  • 1/4 tsp turmeric (1 ml)
  • 8 cups chicken stock (2 L)
  • Salt and freshly cracked black pepper, to taste
  • 1/2 cup 35% cream (125 ml)
  • Juice of half a lime
  • Fresh parsley, for garnish

Directions

  • Directions:
  • Cream of Cauliflower Soup
  • 1. In a large pot sauté onion in butter on medium heat until golden. Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden. Add the flour and stir until blended.
  • 2. Add remaining ingredients, except cream, lime juice and parsley and bring to a boil. Cover and reduce heat to low. Simmer the soup for 30 minutes or until cauliflower is tender. Add the cream and limejuice. Remove lid and continue to simmer for a further 15 minutes. Adjust seasoning.
  • 3. Sprinkle with chopped parsley and serve.
  • ** photo by shanrev on flickr.

Notes

Christine Cushing

Categories: Bisque/Cream  Dairy  Soup  Stove  Vegetable 
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