Cream of Cauliflower Soup
"Creamy and thick, a delicious soup from The Daily Yomiuri newspaper, Japan."
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 large leek
- 59.14 ml butter
- 1 shallot, minced
- 473.18 ml dry white wine
- 675 g cauliflower, trimmed to small florets (1 head)
- 340 g baking potatoes, peeled and diced (1)
- 473.18 ml chicken stock
- 946.36 ml water
- 22.18 ml Dijon mustard, to taste
- 59.14 ml fat free sour cream or 59.14 ml heavy cream (can use no fat creamer or low fat milk)
- salt, to taste
- grated nutmeg
directions
- Trim root end and tough, green leaves from leek.
- Quarter the leek lengthwise leaving attached at root end, and wash well under running water, pulling leaves apart to remove all grime.
- Slice the leek thinly.
- Combine leek and butter in soup pot.
- Cover and heat slowly over a medium heat, stirring occasionally to keep from sticking.
- Cook ten minutes, then add shallot.
- Continue cooking, covered, stirring occasionally until leek is very soft, about 10 more minutes.
- Increase heat to medium-high and add wine.
- Cook, stirring, until wine has reduced by about half.
- Add cauliflower and potato, stirring until coated with leek mixture.
- Add chicken stock and water, cover and bring to a boil-- about 5 minutes-- and cauliflower should mash with a spoon.
- Remove half the soup to a blender.
- Add half of mustard and sour cream, pulse to grind, then increase to puree.
- Remove to clean saucepan and repeat process in blender with remaining cauliflower mixture, mustard and sour cream.
- Bring back to simmer-- do not allow to boil or sour cream will curdle-- and season to taste with salt and additional mustard.
- Ladle into bowls and grate fresh nutmeg over top.
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Reviews
-
The Dijon mustard adds a nice unique taste to this soup. I used the fat free sour cream and it tasted like I added regular cream. Great texture/thickness. Takes a bit of time to make, but it's worth the time! Thanx for sharing; I'll make this again.
RECIPE SUBMITTED BY
Stella Mae
United States
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