Creamy Cauliflower Soup
This soup has a wonderful creamy texture and a cheesy flavour which makes it feel like a decadent dish, while hiding the fact that it is actually low carb and reasonably low fat.
The only trick is to resist serving it with a plate load of fresh bread and butter..."I liked this. It was quite peppery even without the cayenne. It is even better cold." - wyattj
Yield: 4 Servings Ready in 45 minutes
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Creamy Cauliflower Soup Preparation
In a heavy bottomed stock of soup pot melt the butter and add the oil.
Saute the leeks until soft.
Add the cauliflower and saute for five minutes on medium heat.
Add chicken stock and black pepper.
Bring to the boil, cover and reduce to simmer for 30 minutes.
Use a stab mixer to blend, adding milk until you get the thickness you like.
Season with cayenne pepper and salt to taste.
This recipe was inspired by rpldmcelhany's Creamy Leek & Cauliflower soup, http://www.bigoven.com/recipe/175523/creamy-leek-cauliflower-soup
I've played around with the spice mix and replaced the heavy cream with low fat milk to make it an everyday rather than special occassion soup.
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