Cream of Cauliflower Soup

niedziela, 26 stycznia 2014

Cream of Cauliflower Soup

Time: 45 mins


  • 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


  • 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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