Description
This creamy cauliflower soup is a winter cold buster!
Ingredients
50 g butter
2 medium onions, finely chopped
45 ml (3 Tbsp) flour
1 medium sized cauliflower, broken into florets
2 C (500 ml) chicken stock
2 C (500 ml) milk
1 bay leaf
a small pinch of nutmeg, freshly grated
1 C (250 ml) cream
salt and freshly ground black and white pepper, to taste
almond flakes, toasted
Instructions
Melt the butter over medium heat in a saucepan. Sauté the onions in the butter until soft but not browned. Add the flour, stirring continuously and cook over low heat for a couple of minutes
Add the cauliflower, chicken stock, milk, bay leaf and nutmeg and simmer until the vegetables are soft (15-20 minutes).
Liquidise and then add the cream, the salt and the black and white pepper, to taste.
Serve hot garnished with a splash of cream and almond flakes.
