Cream of Cauliflower Soup I
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Recipe Submitted by:Priti
Cream of Cauliflower Soup I
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Recipe Submitted by:Priti
| Servings |
| 12people |
| Servings |
| 12people |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 5 tablespoons unsalted butter,
- 1 leek chopped
- 1 Onion chopped
- 1 medium carrot chopped
- 1 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 6 cups chicken stock
- Salt to taste
- 1/4 teaspoon white pepper freshly ground
- 1 cauliflower broken into small florets
- 1 cup milk
- 1 cup heavy whipping cream
- 2 1/2 cups Swiss cheese shredded (optional)
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Ingredients
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Instructions
- Steam cauliflower
- Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer
- Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock
- Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
- Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.
- If you decide to use the Swiss cheese, stir it in and heat until melted