Cauliflower + Coriander Soup
Source of Recipe
wwr
Recipe Introduction
I have specified milk in the recipe below because it's lower in fat
and calories and I'm trying to watch my waistline these days, but
as with any cream soup, you can substitute some or all of the
milk with half-and-half or heavy cream if your diet allows.
Cauliflower + Coriander Soup
2 Tbs (30 ml) olive oil
1 onion, finely chopped
1 large head cauliflower, cut into florets
2 cups (500 ml) chicken or vegetable stock
1 tsp (5 ml) ground coriander
Salt and freshly ground pepper to taste
2 cups (500 ml) milk
Chopped parsley or chives for garnish
Heat the oil in a large pot over moderate heat and saute the onion
until tender but not browned, about 5 minutes. Add the cauliflower,
chicken stock, coriander, salt, and pepper and bring to a boil.
Reduce the heat to low and simmer covered until the cauliflower
is very tender, about 30 minutes. Puree the soup in batches in an
electric blender or with an immersion blender - it should be quite
thick. Return to the pot and stir in the milk. Bring to a simmer,
adjust the seasoning, and serve garnished with chopped herbs.
Serves 4 to 6.
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