Cream of Cauliflower Soup
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This soup calls for a whole cup of cream to balance the flavor of cauliflower, which can be a bit aggressive if not tempered. If you like, reserve a handful of tiny cauliflower flowers, boil them for a minute or two, drain, and use to garnish the soup.
ingredients
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serves: 6
1 head cauliflower
3 leeks (cleaned and thiny sliced )
1 large Yukon Gold potato (peeled and thinly sliced)
1 quart milk (water, or chicken broth and more as needed to thin soup)
1/2-1 cup heavy cream (to taste)
Salt
Pepper
Soup Croutons (optional)
Nutrition Facts
Cream of Cauliflower Soup
Servings Per Recipe: 6
Amount per Serving
Calories: 239
- Total Fat: 9.9 g
- Saturated Fat: 5.9 g
- Trans Fat: 0 g
- Cholesterol: 36.5 mg
- Sodium: 70.7 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.6 g
- Sugars: 12.5 g
- Protein: 9.8 g
preparation
1. Take the little flowers off the cauliflower head. In a pot, combine the cauliflower, leeks, potato, and milk, bring to a gentle simmer, and simmer, covered, for about 25 minutes, or until the vegetables are completely soft.
2. Puree the soup with a blender and then strain it into a clean pot. Add the cream, and bring to a simmer. Thin if necessary with additional milk. Season with salt and pepper. Garnish with the croutons.
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comments
Serena
May 9, 2012