Cream of Cauliflower Soup
photo by 2Bleu
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 teaspoon freshly grated gingerroot
- 1 leek, white part only, chopped
- 1 stalk celery, diced
- 1 large onion, chopped
- 2 large carrots, peeled and diced
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1⁄2 small head cauliflower, cut into small flowerets
- 1 bay leaf
- 1⁄4 teaspoon turmeric
- 8 cups chicken stock
- salt
- freshly cracked black pepper, to taste
- 1⁄2 cup 35% cream
- 1⁄2 lime, juice of
- fresh parsley, for garnish
directions
- In a large pot sauté onion in butter on medium heat until golden.
- Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden.
- Add the flour and stir until blended.
- Add remaining ingredients, except cream, lime juice and parsley and bring to a boil.
- Cover and reduce heat to low.
- Simmer the soup for 30 minutes or until cauliflower is tender.
- Add the cream and lime juice.
- Remove lid and continue to simmer for a further 15 minutes.
- Adjust seasoning.
- Sprinkle with chopped parsley and serve.
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Reviews
-
This soup got mixed reviews. We all love cauliflower so I really felt it would go over better. I measured everything and made this exactly as directed with the exception of using half & half for the cream. I 5-star loved it all the way, while Buddha and my nephew did not like it at all. I now have a large pot of low calorie and tasty vegetable soup that I will freeze half for another day and enjoy the other half tonight and tomorrow. ;)
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I usually make a bisque with cauliflower, but I'm glad I tried this. I used celery flakes instead of celery stalk, as I don't care for cooked celery. I also upped the turmeric quite a bit. After 30 minutes, I added half-and-half instead of cream, since that's all I had. I then just heated it up - the veggies were really done and I did not want them to get any softer. (Perhaps my florets were smaller). I made half the recipe and ate all of it for dinner. So much for lunch tomorrow....
Tweaks
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I usually make a bisque with cauliflower, but I'm glad I tried this. I used celery flakes instead of celery stalk, as I don't care for cooked celery. I also upped the turmeric quite a bit. After 30 minutes, I added half-and-half instead of cream, since that's all I had. I then just heated it up - the veggies were really done and I did not want them to get any softer. (Perhaps my florets were smaller). I made half the recipe and ate all of it for dinner. So much for lunch tomorrow....
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