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bowl of cauliflower soup with a cream dollop
  • appetisers

Cauliflower Soup

Cauliflower soup, a heart -warming dish for a cold winter

This soup is a recipe of my friend Marianne, a beautiful Swedish artist. It is based on a traditional Scandinavian recipe and is perfect for a winter's day. I immediately fell in love with it.

The addition of parmigiano and cream take a simple soup to a higher level.

I like to make extra to reheat the next day.

  • Ingredients
  • 2 young cauliflowers, cut into florets
  • 4 young leeks, sliced
  • 1/2 glas of dry, white wine (optional)
  • 50 gr butter
  • 2 tablespoons olive oil
  • 2 litres fresh chicken or vegetable stock
  • 100 gr freshly grated parmigiano
  • a pinch of chilly flakes
  • chopped fresh parsley
  • a little fresh cream
  • salt and pepper to taste
  1. slice leeks and cauliflower

    cauliflower and leeks
  2. in a large saucepan, gently cook the leeks in butter and oil until soft

  3. add the chilli if use and the cauliflower, let the cauliflower colour very slightly

    cauliflower and leeks in sauce opan
  4. add the wine and let it evaporate, then the stock

  5. cook for about 15 minutes, until the vegetables are soft

  6. purée the vegetables with your bar mix

    pureed vegetables
  7. add the parsley and half the parmigiano and taste for seasoning

  8. add the soup to your bowls and finish with a dollop of cream

    bowl of soup wit dollop of cream
  9. serve the rest of the parmigiano on the table

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