Cauliflower Soup

Friday, December 30, 2011

This simple soup seems luxurious and rich but is in fact just the opposite, completely vegetarian and very low in fat and calories. Alongside some crusty French bread and crisp green salad, this soup makes the perfect winter meal.



Cauliflower Soup

Serves 4


1/4 cup olive oil
1 leek, trimmed and washed, chopped
1 clove garlic, peeled, cut in half
1 large head cauliflower, outer leafs removed, chopped
1-2 cups vegetable stock
salt
1/2 teaspoon fresh ground pepper
1/4 cup chopped chives


In a large heavy bottom saucepan, with a lid, heat the olive oil over medium heat. Add the leeks and season with salt and pepper. Cook until tender, about 5 minutes. Add the garlic clove and cauliflower, season with salt and pepper and cook for another minute. Pour enough water over the cauliflower so that it is just completely covered and bring to a boil. Reduce to a simmer and cover with a lid. Cook the cauliflower until it is tender and completely cooked, about 10-15 minutes. Remove the garlic, if desired. In small batches (about 5) puree the cauliflower and the cooking the liquid carefully in a blender, or use and immersion blender to puree until it is completely smooth. Return the soup to the pot or a new pot and add a bit of vegetable stock to thin the soup out – enough as desired. Heat the soup over low heat until warm. Taste for more salt and pepper. Serve with a garnish of the chopped chives.

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