Cream of cauliflower soup with sprinkles
Offer this velvety soup at a dinner party with a pick-and-mix of made-ahead sprinkles
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
Cook 20 - 25 mins
Vegetarian
- Heat the butter in a large saucepan and add the onion, leek and celery. Cook very gently for 10 mins until soft but not coloured. Add the cauliflower, milk and stock. Bring to a simmer, then gently cook for 10-12 mins until the cauliflower is tender. Add the cream and bring back to the boil. Season with salt and nutmeg, then place in a blender and blitz until smooth. If you like, you can sieve the soup to make it even smoother - I think this makes a difference and doesn't take much more effort, but it's certainly not essential.
- To serve, bring the soup to the table in the pan with a ladle and little dishes of all the different things you want to serve as sprinkles. Let everyone help themselves. I like to take little servings of soup and scatter over something different each time for variety.
PER SERVING
302 kcalories, protein 16.0g, carbohydrate 14.0g, fat 21.0 g, saturated fat 11.0g, fibre 5.0g, sugar 12.0g, salt 0.67 g
Recipe from Good Food magazine, April 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/420630/
http://www.bbcgoodfood.com/recipes/420630/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 25.0g butter
- 1 large onion , finely chopped
- 1 leek , finely sliced
- 3 celery sticks, finely sliced
- 2 cauliflower , cut into florets
- 500.0ml milk
- 1.0l vegetable stock
- 150.0ml double cream
- grating of nutmeg
SPRINKLES, TO SERVE
Search Good Food
Flambéed chicken with asparagus
An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes
68
ratings
Advertisement
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
Cook 20 - 25 mins
Vegetarian
Ingredients
- 25.0g butter
- 1 large onion , finely chopped
- 1 leek , finely sliced
- 3 celery sticks, finely sliced
- 2 cauliflower , cut into florets
- 500.0ml milk
- 1.0l vegetable stock
- 150.0ml double cream
- grating of nutmeg
SPRINKLES, TO SERVE
PER SERVING
302 kcalories, protein 16.0g, carbohydrate 14.0g, fat 21.0 g, saturated fat 11.0g, fibre 5.0g, sugar 12.0g, salt 0.67 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 April 2010
Frantic Flapjack rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
26 September 2010
Sally rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 June 2011
Al64 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.