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.
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http://www.bbcgoodfood.com/recipes/420630/
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Ingredients
- 25g butter
- 1 large onion , finely chopped
- 1 leek , finely sliced
- 3 celery sticks, finely sliced
- 2 cauliflower , cut into florets
- 500ml milk
- 1l vegetable stock
- 150ml double cream
- grating of nutmeg
SPRINKLES, TO SERVE
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
Cook 20 - 25 mins
Vegetarian
Ingredients
- 25g butter
- 1 large onion , finely chopped
- 1 leek , finely sliced
- 3 celery sticks, finely sliced
- 2 cauliflower , cut into florets
- 500ml milk
- 1l vegetable stock
- 150ml 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
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22 April 2010
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26 September 2010
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25 June 2011
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