The GBK Cookbook

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Recipes

   Cream of Cauliflower Soup

Ingredients
Serves: 4

450 Gram Cauliflower, in florets (1 lb)
1 Large Onion, thinly sliced
2 medium sticks Celery, sliced
25 Gram Butter (1 oz)
450 ml Water (3/4 pint)
1 Large pinch Nutmeg
Salt and freshly ground pepper
300 ml Milk (1/2 pint)
3 Tablespoon Double cream, optional
2 Tablespoon Fresh parsley, chopped
Method
In a saucepan fry vegetables gently in butter for 10 minutes without browning. Add water and nutmeg and season to taste. Bring to the boil, cover and simmer gently for 25 minutes.

Liquidise or rub through a sieve, return to the pan and stir in milk. Bring to the boil, stirring and simmer for 5 minutes.

Ladle into warm soup bowls. Whirl on fresh cream if used and sprinkle with parsley.

Lots of different soups can be made using this recipe. Instead of the cauliflower you could try potatoes or celery.

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