Cream Of Cauliflower Soup
Total Time: 1 hr
Cook Time: 1 hr
Ingredients
- Servings: 6
- 2 tablespoons butter
- 1 teaspoon freshly grated gingerroot
- 1 leek, part only, chopped
- 1 stalk celery, diced
- 1 large onion, chopped
- 2 large carrots, peeled and diced
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1/2 small head cauliflower, cut into small flowerets
- 1 bay leaf
- 1/4 teaspoon turmeric
- 8 cups chicken stock
- salt
- freshly cracked black pepper, to taste
- 1/2 cup 35% cream
- 1/2 lime, juice of
- fresh parsley, for garnish
Recipe
- 1 in a large pot sauté onion in butter on medium heat until golden.
- 2 add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden.
- 3 add the flour and stir until blended.
- 4 add remaining ingredients, except cream, lime juice and parsley and bring to a boil.
- 5 cover and reduce heat to low.
- 6 simmer the soup for 30 minutes or until cauliflower is tender.
- 7 add the cream and lime juice.
- 8 remove lid and continue to simmer for a further 15 minutes.
- 9 adjust seasoning.
- 10 sprinkle with chopped parsley and serve.
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