Cauliflower and Sorrel Soup Recipe

Name: Cauliflower and Sorrel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, stem discarded, florets chopped; 1 medium potato, peeled and chopped; 1/2 onion, chopped; 1 tablespoon butter; 1 tablespoon olive oil; 4 cups light chicken stock; 2 cups whole milk; 1/2 cup heavy cream; 6 large sorrel leaves, stems trimmed, then shredded; 2 tablespoons caviar (optional); Sea salt and freshly ground black pepper

Servings: persons

1 large head cauliflower, stem discarded, florets chopped
1 medium potato, peeled and chopped
1/2 onion, chopped
1 tablespoon butter
1 tablespoon olive oil
4 cups light chicken stock
2 cups whole milk
1/2 cup heavy cream
6 large sorrel leaves, stems trimmed, then shredded
2 tablespoons caviar (optional)
Sea salt and freshly ground black pepper

1
Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil.
2
Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes.
3
The vegetables should not be at all colored.
4
Add the stock and bring to a boil, then pour in the milk and return gently to a boil.
5
(This way, there will be no scum forming in the milk.)
6
Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
7
Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender.
8
Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
9
Stir in the rest of the cream.
10
Taste for seasoning and bring the soup to a boil.
11
Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each.
12
Serve.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large head cauliflower, stem discarded, florets chopped, 1 medium potato, peeled and chopped, 1/2 onion, chopped, 1 tablespoon butter, and more.

Yes, Cauliflower and Sorrel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower and Sorrel Soup

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