Cream of cauliflower soup
Makes 2 litres
- 20 mins cooking
- Serves 4
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Ingredients
Cream of cauliflower soup
- 50 gram butter
- 1 medium onion (150g), chopped coarsely
- 1 medium cauliflower, (1.2kg), chopped coarsely
- 2 teaspoon madras curry powder
- 4 cup (1l) chicken stock (see notes)
- 2 cup (500ml) water
- 1/2 cup (125ml) cream
- salt and pepper, to taste
- snipped chives, to serve
- sour cream, to serve
Method
Cream of cauliflower soup
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1Heat butter in large saucepan. Cook onion and cauliflower until softened and translucent. Add curry powder and cook for 30 seconds or until fragrant.
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2Add stock; simmer, covered, for 10 minutes or until cauliflower is soft. Using a stick blender or goblet blender, blend soup until smooth. Add water to thin soup, as desired. Place over gentle heat to warm through, if necessary.
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3加入奶油。服务立即用刀剪掉es and a dollop of sour cream, if desired.
Notes
For a vegetarian version if this dish, you can use vegetable stock instead of chicken stock.
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