Cream of cauliflower soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1 onion, chopped
- 1 leek, sliced
- 3 sticks celery, sliced
- 2 heads cauliflower
- 500ml milk
- 1litre vegetable stock
- 150ml double cream
- to season nutmeg, grated
Method
- STEP 1
Heat a knob of butter in a large saucepan and add 1 chopped onion, 1 sliced leek and 3 sliced celery sticks. Cook for 10 minutes until soft but not coloured.
- STEP 2
Add the florets from 2 cauliflower heads, 500ml milk and 1 litre vegetable stock. Bring to a simmer and cook until tender. Add 150ml double cream and bring to the boil. Season with salt and grated nutmeg then blend until smooth.
