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Sprinkles, to serve

Nutrition: per serving

  • kcal302
  • fat21g
  • saturates11g
  • carbs14g
  • sugars12g
  • fibre5g
  • protein16g
  • salt0.67g
    low
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Method

  • step 1

    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.

  • step 2

    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.

Recipe from Good Food magazine, April 2010

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Comments, questions and tips (6)

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Overall rating

A star rating of 3.4 out of 5.6 ratings

Florde

I loved it. With normal cream it tasted wonderful.

rangasmum avatar

rangasmum

A star rating of 1 out of 5.

A real disappointment as far too bland for our taste, despite adding extra salt and black pepper.

sharonmcniven

I have made this soup on several occasions it is delicious! Really quick and easy to make. I have put broccoli in it as well at times. Let my parents taste it and they love it as well.

bigalan1964

A star rating of 4 out of 5.

Lovely

sallylhall

A star rating of 5 out of 5.

My family love this soup, I made it without the double cream and was really pleased how creamy it turned out. A good way to use up a glut of homegrown cauliflowers.

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