Cauliflower and Nutmeg Soup

"From Australian Good Taste June 2010, page 121. The size of cauliflower is not specified but I used one which was 900g trimmed, and I found I had to simmer it a little longer to get the right consistency. You can also use vegetable stock for a vegetarian recipe."
 
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photo by Chickee photo by Chickee
photo by Chickee
Ready In:
40mins
Ingredients:
7
Serves:
4
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ingredients

  • 29.58 ml olive oil
  • 1 brown onion, coarsely chopped
  • 1 large cauliflower, cut into florets and stems sliced
  • 1000.0 ml chicken stock
  • 750 ml water
  • 4.92-9.85 ml ground nutmeg
  • 300 ml pouring cream
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directions

  • Heat oil in a large saucepan over medium heat. Cook onion 3-4 minutes until soft.
  • Add the cauliflower, stock, water and nutmeg. Bring the temperature to high and bring the mix to the boil, then reduce the heat to low and simmer, partially covered, 20-25 minutes or until cauliflower is tender and mixture reduces slightly.
  • Remove the mix from the heat. Process with a stab mixer (or in batches in a food processor) until smooth.
  • Add cream and season with salt and pepper. Place soup over medium heat for 5 minutes or until heated through.

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Reviews

  1. Very good. Yes, omit the water.
     
  2. This soup has great flavors and resulted in a watery consistency. A couple of things I would try next time: simmer longer as Chickee recommends and omitting the water. Because the flavors are so spot on, I will try this again with the aforesaid adjustments. Thanks, Chickee! Made for Aussie Kiwi Recipe Swap 43, August 2010.
     
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RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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