in Soup Recipes

Cauliflower cream soup

updated

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Ingredients for 4 servings:

  • ¾ head of cauliflower
  • 1 onion(s)
  • ½ cup crème fraîche
  • ½ liter vegetable broth, instant
  • 1 tsp sugar
  • Salt and pepper from the mill
  • 1 pinch of nutmeg
  • some butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

quick and easy

Roughly chop the onion. Trim the cauliflower and cut it into small florets. Sauté the onion in butter until golden brown. Add the cauliflower florets and sauté briefly. Pour in enough vegetable stock to cover the cauliflower. Add 1 teaspoon of sugar and simmer for 30 minutes. Then puree and stir in 1/2 cup of crème fraîche. Bring to a boil and season with salt, pepper, and nutmeg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cauliflower cream soup

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