CREAMY CAULIFLOWER SOUP WITH FETA
This is from the Montreal Gazette. I do plan on making this since I've been in the mood for soup lately. It's from the Best Comfort Food Recipes by Johanna Burkhard.
Provided by Studentchef
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the dark green top of the leek, cut down the centre almost to the root end, slice and immerse in cold water to remove any dirt.
- Drain in a colander or dry in a salad spinner.
- Combine leek, cauliflower, potato and stock in a large saucepan and heat to boiling over medium-high heat, then lower heat to low, cover and simmer for 25 minutes or until vegetables are tender.
- Let cool slightly, then puree in batches until smooth in food processor or blender.
- Return to saucepan, stir in cream and dill, and season with salt and pepper.
- Reheat until hot, but do not let boil or soup may curdle.
- Serve in heated bowls, each topped with some of the cheese and dill.
Nutrition Facts : Calories 247.3, Fat 12.9, SaturatedFat 7.6, Cholesterol 42.7, Sodium 452.6, Carbohydrate 24, Fiber 3.9, Sugar 6.5, Protein 11.2
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