Ingredients
15g butter
600g cauliflower, cut into florets.
1 onion, sliced.
2 sticks celery, sliced.
150ml chicken stock.
300ml milk.
125ml cream.
1 bay leaf.
1 sprig thyme.
Method
Over low heat, soften onion and celery with butter.
Add cauliflower, stock, milk and herbs, bring to the boil, then reduce heat and simmer for 20 minutes.
Puree mixture, and force through a sieve or food mill.
Return puree to pan, stir through cream and warm soup without boiling.
Season with salt and white pepper.
Add cauliflower, stock, milk and herbs, bring to the boil, then reduce heat and simmer for 20 minutes.
Puree mixture, and force through a sieve or food mill.
Return puree to pan, stir through cream and warm soup without boiling.
Season with salt and white pepper.
No comments:
Post a Comment