Cream of Cauliflower Soup
Source of Recipe
Western Star E-meals Issue 111
List of Ingredients
750g Cauliflower, cut into small florets
1 Tbsp Olive Oil
30g Western Star Butter
3 Cups Stock, Vegetable or Chicken
1 Cup Cream
¼ Tsp Ground Nutmeg
Salt and Pepper
Recipe
Heat the olive oil and butter in a large saucepan over medium heat until the butter melts. Add the cauliflower and sauté it for 3 minutes, or until starting to soften.
Add the stock to the pan and simmer, with the lid on for 10-15 minutes or until the cauliflower if tender. Stir in the cream and set the soup aside to cool slightly.
Using a food processor or blender, blitz the soup in batches until it is smooth. Return to the pan and add the nutmeg, salt and pepper and heat through gently. Serve in large bowls with some crusty bread
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