Cream Of Cauliflower Soup Recipe

Name: Cream Of Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups chopped leeks, white portion only; 1 -2 head cauliflower, outer leaves andstalks removed and florets separated into 1-inch pieces; 3 cups unsalted chicken stock or 3 cups vegetable stock; 3 cups heavy cream; 1 bay leaf; 1/4 teaspoon finely ground toasted coriander seed; salt; fresh ground white pepper, to taste; 1/4 cup snipped fresh chives

Servings: persons

2 tablespoons olive oil
2 cups chopped leeks, white portion only
1 -2 head cauliflower, outer leaves andstalks removed and florets separated into 1-inch pieces
3 cups unsalted chicken stock or 3 cups vegetable stock
3 cups heavy cream
1 bay leaf
1/4 teaspoon finely ground toasted coriander seed
salt
fresh ground white pepper, to taste
1/4 cup snipped fresh chives

1
In a large soup pot over medium heat, warm the olive oil. Add the leeks and saute, stirring constantly, until tender, about 5 minutes. Add the cauliflower and saute for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
2
Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
3
Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
4
For Vegetarian option use Vegetable Broth.

985

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 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups chopped leeks, white portion only, 1 -2 head cauliflower, outer leaves andstalks removed and florets separated into 1-inch pieces, 3 cups unsalted chicken stock or 3 cups vegetable stock, and more.

Yes, Cream Of Cauliflower 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.

Cream Of Cauliflower Soup

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