Cauliflower Soup
photo by Chef on the coast
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 cauliflower, cut into florets
- 3 potatoes, peeled and diced
- 2 onions, finely chopped
- 1⁄2 cup oil
- 1 liter water
- 2 cups milk
- 2 chicken stock cubes
- 2 tablespoons butter
- 1 garlic clove
- 1 tablespoon parsley, chopped
- salt and pepper
- parmesan cheese, grated to serve
- parsley, to serve
directions
- Heat 4-5 tablespoons of the oil in a pan, add onion and cook for a few minutes until just golden. Add potatoes, cook 2 minutes more and add water. and milk. Crumble in the stock cubes and simmer stock until potatoes are tender. Place aside to cool.
- Melt the butter and remaining oil deep saucepan, add the crushed garlic, parsley and cauliflower florets. Cook over medium heat for 2 minutes, add salt and pepper to taste, moisten with 3 tablespoons of the hot stock and reduce the heat.
- Put potato mix into a blender or food processor and blend, when processed return to the rinsed out saucepan and add the caulifower mixture and leave for a few minutes for the flavours to blend.
- Serve hot topped with parmesan cheese and parsely.
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Reviews
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Early May was not only cold but saw to white stuff falling - what could be better then a bowl of of creamy delicious tasting soup. This soup is just that, wonderfully creamy with plenty of old fashioned taste! Served with mini loaves of French Tart's recipe#340621made for a lovely evening meal. Simmered up a second pot using broccoli and guess what - it was just as good. Thank you for sharing, it's in my soup file for sure. Made for AUZ/NZ Swap.
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A tasty soup on a chilly night. :) We served this with recipe #309359. I did cut back on the cauliflower and only used 1/2 head as it was a very big head. I also doubled the potatoes, chicken cubes and garlic and threw in some grated carrots. I took some soup to my elderly clients and they absolutely loved it! Thanks so much for sharing! Made for the January 2010 Aussie/NZ recipe swap.
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I've never had cauliflower soup before so this was a first for me. Beautiful! I used a vegetarian chicken stock powder so my youngest DD could also enjoy this tasty soup. I made as directed but pureed the whole soup and added about another 1/2 cup milk. Topping it with rustic garlic croutons. Made for Aussie Ed'n #8 Make my recipe tag game.
RECIPE SUBMITTED BY
Tisme
Australia