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Cauliflower Soup, creamy




Source of Recipe


from tassi
Cauliflower Soup, creamy

1 head of cauliflower chopped roughly ~ using stalk not leaves
6 cups chicken stock, (3 pints, 1 1/2 litres)
1 large onion chopped roughly
2 sticks celery chopped
2 large potatoes chopped roughly
1 cup cream, (250 ml.) cream
salt and pepper
1 cup grated emmenthaler cheese (Swiss) grated
1 cup sour cream

Place cauliflower, chicken stock, onion, potatoes and
celery in saucepan.
Bring to the boil and simmer for 20 minutes, or until
all vegetables are very tender.
Using a blender or a kitchen wand/blending stick and
blitz the soup until smooth.
Add the cream, salt and pepper to taste.
Serve hot, with the cheese and sour cream in bowls in
the centre along with crusty bread.