Soupe au Chou-Fleur

Name: Soupe au Chou-Fleur
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6
Cuisine: France
Ingredients: 100 g Brie and chopped chives, to serve; 1.2 litres chicken or vegetable stock sea salt; 2 bay leaves; 1 tsp Dijon mustard; freshly ground black pepper; freshly grated nutmeg; 1 large cauliflower, trimmed and cut into florets; 3 sticks of celery, diced; 200 ml single cream; 2 shallots, diced; 3 sprigs of thyme; 25 g butter

Preparation info

Serves
6

Difficulty
Easy
Ready in
40 min

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This luscious, creamy white soup is best made with the freshest, youngest cauliflowers of the season. The tender slices of Brie melt into the soup to make an even more luxurious consistency.

Ingredients

25 g butter
2 shallots, diced
3 sticks of celery

Europe
France
Soup
Mediterranean
Gluten-free

Method

Place the butter, shallots and celery in a saucepan and fry gently for 5 minutes without browning. Add the cauliflower florets, mustard, bay leaves, thyme and stock. Bring to the boil and simmer for 20 minutes. Remove the bay leaves and thyme sprigs, and blend until smooth. Season with salt, pepper and nutmeg, and stir in the cream. Garnish with slices of Brie and chopped chives, and serve.