Prep 5 mins
Cook 40 mins
A delcious and very warming soup to serve during winter. Found this in the paper and it was just so easy to make. I served with crusty bread and I also used bacon instead of prosciutto.
- 1 cauliflower, small
- 2 desiree potatoes, large
- 1 leek, white part only thinly sliced and rinsed
- 6 cups chicken stock
- salt, flakes
- fresh ground pepper
- 1⁄4 cup chives, chopped
- 2⁄3 cup cream, pouring
- 1⁄2 teaspoon garam masala
- crisp prosciutto, for garnish
- Break the caulifower into florets and place in a large saucepan, Cut the potoatoes into chunks and place in the cauliflower pan with the thinly sliced leeks and chicken stock. Season with the salt and pepper.
- Simmer stock for 30 minutes.
- Using a hand blender or food processor blend the soup until chunky. (Your preference here as to how chunky or smooth.).
- Add the chives, cream and garam masala and heat for 2 minutes.
- Served soup garnished with crisp prosciutto.
A great way to use cauliflower. They have some excellent organic cauliflower at the grocery store now and they are not expensive either. I sauteed some garlic and onion and celery before adding the rest of the ingrediants in the pot with 5 cups of homemade chicken stock. I also used 3 large yellow potatoes. I served the soup with http://www.food.com/recipe/traditional-russian-pirozhki-334011. I think my boyfriend fell more in love with me after that meal.
Wonderful soup for lunch on a wintry day. I was out of cream so used milk instead, and that was fine. Had to use dried chives, so cut that back to just over a tablespoon. Doubled the garam masala and garnished with crispy bacon. We found the thickness just right. Thanks for posting.
Great taste. I blended the soup totally. My soup was a little on the thin side and next time I would use only 5 cups of water and maybe an extra potato to give it thicker texture. I served with bacon garnish and crusty wholegrain taost.