CAULIFLOWER SOUP

Cauliflower Soup image

Provided by Moira Hodgson

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 medium onion, chopped
2 leeks, chopped
2 stalks celery, chopped
1 large potato, diced
1 large head cauliflower
1/2 teaspoon turmeric
Herb bouquet
2 cups chicken stock
2 cups milk
Coarse salt and freshly ground pepper to taste
Fresh chopped chives to garnish
Creme fraiche or heavy cream to garnish

Steps:

Melt the butter in a heavy soup kettle and saute the onion, leek and celery until soft. Add the potato and the cauliflower, broken into flowerets. Saute for five minutes. Add the turmeric and mix in thoroughly. Cook another two minutes.
Add the herb bouquet, stock and milk. Cover and simmer for 30 minutes.
Strain the liquid and reserve. Place the vegetables in a food processor and blend until thick and smooth. Return to the soup kettle with the liquid. Stir thoroughly and correct seasoning.
Serve hot, each serving sprinkled with chives and garnished with a spoonful of creme fraiche or heavy cream.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1516 milligrams, Sugar 16 grams, TransFat 0 grams