Cream Of Cauliflower Soup Recipe

Ingredients

• Onions chopped. . . . . . . . . . . . . . . 2 No.
• Chicken stock. . . . . . . . . . . . . . . . . . 5 cups
• cream. . . . . . . . . . . . . . . . . . . . . . . . . . .1 ½ cup
• Salt and pepper. . . . . . . . . . . . . . to taste
• Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . 400 gms
• Small cauliflowers. . . . . . . . . . . . . 2 No.
• (Trimmed and roughly chopped)
• Milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 cups
• Bay leaf
• Parsley chopped. . . . . . . . . . . . for garnishing
• Flour. . . . . . . . . . . . . . . . . . . .. 300gms

How to make Cream Of Cauliflower Soup

1. Fry the onions in the butter until soft, reserve a few florets of cauliflower for garnishing.
2. Add the remaining cauliflower to the onions and cook gently for 5 minutes.
3. Add the stock and milk, bring to boil, add the seasoning, cover and simmer for 30-40 minutes until tender.
4. Adjust the seasoning and add the cream, sprinkle with florets of cauliflower and parsley.
5. Serve with toast.