Cauliflower Soup

Name: Cauliflower Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 head cauliflower, cut into bite-size pieces; 946 milliliters chicken stock or broth; 59 milliliters all-purpose flour; 1 Tbsp minced fresh sage; 473 milliliters heavy cream; 1 medium leek, white bottom serving only, chopped; 1 medium potato, peeled and diced; 1 leave Freshly chopped tarragon or chives, for garnish; 4 Tbsps unsalted butter

Cauliflower Soup might be just the soup you are searching for. This recipe serves 6. One portion of this dish contains approximately 9g of protein, 39g of fat, and It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a large, heavy bottom saucepan over medium heat add the butter and leeks and cook until the leeks are tender, 5 to 7 minutes. Once the leeks are tender add the flour, stirring well and cook until all of the flour has been incorporated.

Ingredients you will need

Butter

All Purpose Flour

Leek

Equipment you will use

Sauce Pan

Add the stock, cauliflower and the potato and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes.

Ingredients you will need

Cauliflower

Potato

Stock

Remove from the heat, and let cool for about 5 minutes.

Add the soup, in batches, to a food processor or blender and puree. Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer. Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken. Stir in the sage. Ladle the soup into serving bowls and garnish with tarragon or chives.

Ingredients you will need

Tarragon