About this recipe:A creamy and hearty cauliflower soup, ideal for a starter on a winters night. I made this for work one day and ended up giving the recipe to about 10 people. It works well when the cauliflower is a week old and has wilted a bit. One of the great things about this one is that it can be varied in so many ways by adding/subtracting herbs and spices. This quantity will give you 10 bowls and is good the next day. Also great for freezing.
2 pinches white pepper
3 pinches grated nutmeg
300ml soured cream or cream
4 pinches salt
1 tablespoon of butter (optional)
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Method Prep:15min › Cook:15min › Extra time:30min › Ready in:1hr
Break the cauliflower into florets and steam until tender and then puree in a blender. Add remainder of ingredients and blend again.
Add mixture to a saucepan and simmer on a low heat for 15 minutes, stirring occasionally. Add butter to finish (optional).