Cream of Walnut and Cauliflower Soup

“I got the recipe for this cream soup from a book entitled "Soup: superb ways with a classic dish", edited by Debra Mayhew. Its a great book with some interesting international style recipes. This recipe for walnut cream sounded good, so I decided to try it out. It was great!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the cauliflower and break into small pieces.
  2. Combine the cauliflower, onion and chicken stock and bring to a boil.
  3. Cover and simmer for 15 minutes until cauliflower is soft.
  4. Add the milk and walnut pieces, then puree in a blender until smooth.
  5. Add soup back to the pot and season with the salt and pepper to taste. Bring once again to a boil. When serving, sprinkle each serving with paprika and chopped walnuts.

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