Creamy Cauliflower Soup

 

1 tablespoon oil
1 tablespoon butter
1 leek, white part only, chopped
1 clove garlic, chopped
1 medium sized cauliflower, cut into florets
2 potatoes, chopped
1 litre chicken stock
salt and freshly ground black pepper
300ml cream
1 tablespoon lemon juice
2 tablespoons snipped fresh chives

 

 


Method

 

Heat the oil and butter in large saucepan, add the leek and the garlic, cook over a medium heat for 6-8 minutes, or until the leek is soft but not brown. Increase the heat to high, add the cauliflower, potatoes and stock, season with salt and pepper and bring to the boil. Reduce heat and simmer for 20 minutes, or until the cauliflower and potato are tender.
Puree until smooth. Return to saucepan and add the cream and lemon juice.
Reheat gently for 5 minutes.
Serve topped with chopped chives.

Serves 6.

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5 thoughts on “Creamy Cauliflower Soup

  1. This soup is delightful; the lemon juice (and I added a small amount of finely grated rind) is delicately essential. Even better next day. Tks.

  2. Co jutro robicie na obiad? Ja przyrzadze rumfordzka wedlug staropolskiego przepisu. Jest przepyszna, poszukajcie sobie w goglach: zupa rumfordzka babci