Cream of Cauliflower Soup
- serves 6
2 Tbsp butter (30 ml)
1 tsp freshly grated ginger (5 ml)
1 leek, white part only, chopped
1 stalk celery, diced
1 large onion, chopped
2 large carrots, peeled and diced
2 cloves garlic, minced
2 Tbsp flour (30 ml)
1/2 small head cauliflower, cut into small flowerets
1 bay leaf
¼ tsp turmeric (1 ml)
8 cup chicken stock (2 L)
Salt and freshly cracked black pepper, to taste
½ cup 35% cream (125 ml)
Juice of half a lime
Fresh parsley, for garnish
1. In a large pot sauté onion in butter on medium heat until golden. Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden. Add the flour and stir until blended.
2. Add remaining ingredients, except cream, lime juice and parsley and bring to a boil. Cover and reduce heat to low. Simmer the soup for 30 minutes or until cauliflower is tender. Add the cream and limejuice. Remove lid and continue to simmer for a further 15 minutes. Adjust seasoning.
3. Sprinkle with chopped parsley and serve.