Cauliflower Soup From L'islet

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 8 cups chicken stock
• 1 cauliflower, cut in little flowers
• 1 cup leek, part only, diced
• 1/2 cup celery, diced
• 1 potato, peeled and diced
• savory, to taste
• thyme, to taste
• salt and pepper
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup 10% cream

Recipe

• 1 pour chicken stock in a saucepan. add cauliflower, leeks, celery and potato. season with savory, thyme and salt and pepper.
• 2 bring to boil. when it begins to simmer, reduce heat and let simmer about 15 minutes, until veggies are tender.
• 3 drain veggies but keep the stock, then puree in a blender until creamy.
• 4 melt butter in a saucepan. add flour and stir well. add stock and cook at low heat while stirring, until slightly thick.
• 5 incorporate veggies puree and let simmer 2 minutes.
• 6 add cream and keep cooking 2 to 3 minutes, just to reheat. serve immediately.
• 7 you can also use dill, rosemary, nutmeg and chives to season this soup.