- Posted February 23, 2013 by
Prince Edward Island
Cream Of Cauliflower Soup
Adapted from Country French Cooking by the editors of Sunset magazine
Serve this creamy diet soup recipe with a pinch of ground nutmeg and a tiny pat of butter.
3 cups chicken or beef stock
1 large cauliflower head (about 2 lbs.), leaves and stalk removed
4 medium leeks (white parts only), chopped
1 medium potato, peeled and diced
2 chicken bouillon cubes
2/3 cup whipping cream
Freshly ground pepper
Slice the cauliflower.
Place a 3 quart pan over high heat. Add the stock, cauliflower, leeks, potato, and bouillon. Bring to a boil. Cover and reduce heat, simmering 15 to 20 minutes, or until vegetables are tender.
Using an immersion blender, puree the vegetables. Add the cream and ¼ teaspoon of nutmeg. Season with salt and pepper and heat through.