Cauliflower Soup from L'islet
photo by breezermom
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
directions
- Pour chicken stock in a saucepan. Add cauliflower, leeks, celery and potato. Season with savory, thyme and salt and pepper.
- Bring to boil. When it begins to simmer, reduce heat and let simmer about 15 minutes, until veggies are tender.
- Drain veggies but KEEP the stock, then puree in a blender until creamy.
- Melt butter in a saucepan. Add flour and stir well. Add stock and cook at low heat while stirring, until slightly thick.
- Incorporate veggies puree and let simmer 2 minutes.
- Add cream and keep cooking 2 to 3 minutes, just to reheat. Serve immediately.
- You can also use dill, rosemary, nutmeg and chives to season this soup.
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