Creamy Cauliflower Soup

Cook the vegetables.
Chop the leeks, onion and garlic. In a large saucepan sauté the onions in the melted butter until transparent.

Cook the cauliflower.
Cut up the cauliflower and place in a large saucepan with the thyme and bay leaf. Pour in the stock and milk and simmer over a low heat until the cauliflower is soft.

To finish.
Remove the bay leaf and pour the soup into a blender and blend until smooth. Stir in the cream and garnish with chopped parsley.

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