Cream of Cauliflower Soup

Name: Cream of Cauliflower Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams baking potatoes, peeled and diced; 59 milliliters butter; 675 grams cauliflower, trimmed to small florets (1 head); 473 milliliters chicken stock; 2 Tbsps Dijon mustard, to taste; 473 milliliters dry white wine; 59 milliliters fat free sour cream or 1/4 cup heavy cream (can use no fat creamer or low fat milk); 1 large leek; 8 servings grated nutmeg; 8 servings salt, to taste; 1 shallot, minced; 946 milliliters water

You can never have too many soup recipes, so give Cream of Cauliflower Soup a try. This recipe serves 8. One portion of this dish contains about 5g of protein, 10g of fat, and a total of 223 calories. It is perfect for Autumn. Head to the store and pick up heavy cream, butter, chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

1 Trim root end and tough, green leaves from leek.2 Quarter the leek lengthwise leaving attached at root end, and wash well under running water, pulling leaves apart to remove all grime.3 Slice the leek thinly.4

Ingredients you will need

Water

Leek

Combine leek and butter in soup pot.5 Cover and heat slowly over a medium heat, stirring occasionally to keep from sticking.6 Cook ten minutes, then add shallot.7 Continue cooking, covered, stirring occasionally until leek is very soft, about 10 more minutes.8 Increase heat to medium-high and add wine.9 Cook, stirring, until wine has reduced by about half.10

Ingredients you will need

Shallot

Butter

Leek

Soup

Wine

Equipment you will use

Pot

Add cauliflower and potato, stirring until coated with leek mixture.11

Ingredients you will need

Cauliflower

Potato

Leek

Add chicken stock and water, cover and bring to a boil-- about 5 minutes-- and cauliflower should mash with a spoon.12

Ingredients you will need

Chicken Stock

Cauliflower

Water

Remove half the soup to a blender.13

Ingredients you will need

Soup

Equipment you will use

Blender

Add half of mustard and sour cream, pulse to grind, then increase to puree.14

Ingredients you will need

Sour Cream

Mustard

Remove to clean saucepan and repeat process in blender with remaining cauliflower mixture, mustard and sour cream.15 Bring back to simmer-- do not allow to boil or sour cream will curdle-- and season to taste with salt and additional mustard.16 Ladle into bowls and grate fresh nutmeg over top.

Ingredients you will need

Fresh Nutmeg