Cauliflower Soup
(3)
25 minutes
Everyone seems to like their soup different so season it to your tastes. You can also blend this recipe if you prefer a smooth soup.
Ursel
1 person made this
Ingredients
Serves: 4
- 4 cups (1 litre) water
- 1 small cauliflower, cut into florets
- 30g butter
- 3 tablespoons plain flour
- salt and pepper, to taste
- all-purpose seasoning, to taste
- sugar, to taste
- cream, to taste
- freshly ground nutmeg
Directions
Preparation:5min ›
Cook:20min ›
Ready in:25min
- Heat water in a saucepan and cook cauliflower until just tender but not overcooked - it should still have bite. Drain, reserving liquid.
- In a second saucepan melt the butter, add the flour and fry to form a roux, stirring constantly. When the flour just begins to brown, pour in the cauliflower liquid, whisking constantly to dissolve lumps.
- Season to taste with salt, pepper, seasoning, sugar, cream and plenty of nutmeg. Add the cauliflower florets back to the soup and reheat. Serve.
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