Updated: Apr 25
This is a delicious cauliflower soup. Light and smooth, not like the thick goopy soups you usually get. This is also an excellent French style cookbook. The recipes are wondefull.
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1 head cauliflower, stems and florets cuts up roughly
1 small potato, diced 2 tablespoons butter or olive oil 1 onion, sliced 1/2 teaspoon dried thyme 1 bay leaf 1/4 teaspoon nutmeg 1-1 1/2 cups water, chicken stock or water and chicken bullion. 1/2 cup milk or half and half Salt and white pepper to taste Add the oil to a pot and heat on medium high, add the onions and salt and cook on low heat till soft, about 12-15 minutes, this is slow. Do not brown. Add the thyme, white pepper and bay leaf and sauté for 2-3 minutes on low. Add the cauliflower and potatoes and cook on medium for a few minutes. Add water or stock and simmer on low for 20 minutes till the cauliflower are soft. Remove bay leaf. Purée soup with a hand blender or in a large blender till smooth. Add the milk and purée again. Remove and warm gently in the pot again. Taste and adjust seasonings. Serve. Never let this soup boil after adding milk or it will split.