Cream of cauliflower soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 1 onionchopped
- 1 leeksliced
- 3 sticks celerysliced
- 2 heads cauliflower
- 500ml milk
- 1litre vegetable stock
- 150ml double cream
- to season nutmeggrated
Method
step 1
Heat a knob of butter in a large saucepan and add 1 chopped onion, 1 sliced leek and 3 sliced celery sticks. Cook for 10 minutes until soft but not coloured.
step 2
Add the florets from 2 cauliflower heads, 500ml milk and 1 litre vegetable stock. Bring to a simmer and cook until tender. Add 150ml double cream and bring to the boil. Season with salt and grated nutmeg then blend until smooth.
