in Soup Recipes

Cauliflower cream soup for every occasion

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Ingredients for 4 servings:

  • 40 g fat
  • 50 g flour
  • 500 ml water
  • 500 ml milk
  • 1 pc. cauliflower, frozen or 1 fresh
  • 3 tsp crème fraîche
  • nutmeg
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the cauliflower, drain, and reserve the water. Melt the fat in a saucepan and stir in the flour with a little of the milk until smooth. Add the milk and reserved water first, then the cauliflower. Puree everything and season with salt, crème fraîche, and nutmeg. Garnish with a few herbs, if desired, and serve quickly.

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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.

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