Wednesday, October 17, 2012

Cauliflower cream soup

 A delicious cream soup with a delicate flavor. Super simple, very healthy.

2 heads of cauliflower
1 russet potato
1 yellow onion
3 cloves garlic
4 cups water
1 Bouillon cube
1 tsp lemon zest
0.5 cup cream
0.25 cup nutmeg

Saute the chopped onion for 5 minutes. Remove the leaves from the cauliflower heads and chop them roughly.

Add the garlic to the pot and cook for 30 seconds. Add the potato peeled and chopped in quarters, add the cauliflower.

Pour in the water and bring to a simmer. Add the Bouillon and simmer for about 20 minutes, until the potato is soft. Add the lemon zest and blend until very smooth with an immersion blender.

Add the cream and nutmeg. Season with salt and serve. This tastes better a day later.

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