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Cream of Cauliflower Soup
Time: 45 mins
Ingredients
- 1 large leek
- 1/4 cup butter
- 1 shallot, minced
- 2 cups dry white wine
- 675 g cauliflower, trimmed to small florets (1 head)
- 340 g baking potatoes, peeled and diced (1)
- 2 cups chicken stock
- 4 cups water
- 1 1/2 tablespoons Dijon mustard, to taste
- 1/4 cup fat free sour cream or 1/4 cup heavy cream (can use no fat creamer or low fat milk)
- salt, to taste
- grated nutmeg
Directions
- 1 Trim root end and tough, green leaves from leek.
- 2 Quarter the leek lengthwise leaving attached at root end, and wash well under running water, pulling leaves apart to remove all grime.
- 3 Slice the leek thinly.
- 4 Combine leek and butter in soup pot.
- 5 Cover and heat slowly over a medium heat, stirring occasionally to keep from sticking.
- 6 Cook ten minutes, then add shallot.
- 7 Continue cooking, covered, stirring occasionally until leek is very soft, about 10 more minutes.
- 8 Increase heat to medium-high and add wine.
- 9 Cook, stirring, until wine has reduced by about half.
- 10 Add cauliflower and potato, stirring until coated with leek mixture.
- 11 Add chicken stock and water, cover and bring to a boil-- about 5 minutes-- and cauliflower should mash with a spoon.
- 12 Remove half the soup to a blender.
- 13 Add half of mustard and sour cream, pulse to grind, then increase to puree.
- 14 Remove to clean saucepan and repeat process in blender with remaining cauliflower mixture, mustard and sour cream.
- 15 Bring back to simmer-- do not allow to boil or sour cream will curdle-- and season to taste with salt and additional mustard.
- 16 Ladle into bowls and grate fresh nutmeg over top.
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