Velvety Cauliflower Soup

    35 minutes

    This creamy soup has a very subtle taste - the secret is to use fish stock. It is especially nice topped with a few drops of truffle oil which you can buy at delis.

    1 person made this

    Serves: 6 

    • 2 heads cauliflower, cut into florets
    • 2 cups (500ml) fish stock
    • 200ml cream
    • 2 spring onions, diced
    • salt and freshly ground pepper, to taste
    • a few drops truffle oil (optional)

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a saucepan, simmer the cauliflower with the fish stock until very tender.
    2. Remove from heat and blend with a stick blender until creamy. Return to heat and add the cream and spring onion. Add salt and pepper to taste and simmer a few more minutes.
    3. Serve hot in bowls, drizzles with a few drops of truffle oil if you like.

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