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Ingredients
2 tablespoons unsalted butter
1 medium onion, chopped
2 leeks, chopped
2 stalks celery, chopped
1 large potato, diced
1 large head cauliflower
½ teaspoon turmeric
Herb bouquet
2 cups chicken stock
2 cups milk
Coarse salt and freshly ground pepper to taste
Fresh chopped chives to garnish
Creme fraiche or heavy cream to garnish
Nutritional analysis per serving (4 servings)
53 grams carbs; 31 milligrams cholesterol; 363 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 11 grams fiber; 1561 milligrams sodium; 15 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a heavy soup kettle and saute the onion, leek and celery until soft. Add the potato and the cauliflower, broken into flowerets. Saute for five minutes. Add the turmeric and mix in thoroughly. Cook another two minutes.
- Step 2
Add the herb bouquet, stock and milk. Cover and simmer for 30 minutes.
- Step 3
Strain the liquid and reserve. Place the vegetables in a food processor and blend until thick and smooth. Return to the soup kettle with the liquid. Stir thoroughly and correct seasoning.
- Step 4
Serve hot, each serving sprinkled with chives and garnished with a spoonful of creme fraiche or heavy cream.
Private Notes
Comments
This makes a very good soup & freezes well. I use broth, no milk since some in my family have issues. Serve topped with cruchy homemade croutons.
At first I thought it was just a little bland... and I didnʻt have any cream for the garnish... so added @1/3 cup grated x-sharp cheddar. Wonderful!
An excellent soup—rich and creamy. The only change I made was to use my immersion blender to purée all at once.
Really like this soup. Made my herb bouquet from fresh thyme, rosemary and sage. The bouquet wasn’t skimpy. The flavors transferred nicely. Next time, I’ll add some grated cheddar, as others have recommended.
Bland - next time I’ll try another recipe.
I also used Beef Broth - which gave it a rich flavor. (its all I had on hand)