Cream of Cauliflower and Potato Soup
(3)
30 minutes
A lovely mild cauliflower soup made extra smooth with both cream and cream cheese. Top with grated cheese when serving, if desired.
Tatka
12 people made this
Ingredients
Serves: 4
- 2 tablespoons butter
- 1 onion, diced
- 3 potatoes, diced
- 1 tablespoon flour
- 2 cups vegetable stock
- 100g cream cheese
- 500g cauliflower, cut into florets
- salt and pepper, to taste
- 2 bay leaves
- 1/4 teaspoon nutmeg
- 1 cup cream
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Melt the butter in a frypan and fry the onion until transparent. Add potatoes and fry a few minutes. Stir in the flour.
- In a saucepan, bring the stock to a boil and add the onion and potato mixture. Stir in the cream cheese. Once it returns to a simmer, add the cauliflower.
- Add salt, pepper, bay leaves and nutmeg. Simmer 15 minutes or until potatoes are tender. Remove the bay leaves.
- Puree the soup in a blender. Add the cream and blend until smooth. Serve warm but not boiling hot.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (1)
0
Very nice but quite rich. I added 1 clove of garlic with the onions and omitted the cream. I served it with croutons to enhance the flavour. - 20 Jun 2016