Soupe au Chou-Fleur


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Market

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.


  • 25 g butter
  • 2 shallots, diced
  • 3 sticks of celery, diced
  • 1 large cauliflower, trimmed and cut into florets
  • 1 tsp Dijon mustard
  • 2 bay leaves
  • 3 sprigs of thyme
  • 1.2 litres chicken or vegetable stock sea salt
  • freshly ground black pepper
  • freshly grated nutmeg
  • 200 ml single cream
  • 100 g Brie and chopped chives, to serve


    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.