Cream of Walnut and Cauliflower Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got the recipe for this cream soup from a book entitled Soup: superb ways with a classic dish , edited by Debra Mayhew. Its a great book with some interesting international style recipes. This recipe for walnut cream sounded good, so I decided to try it out. It was great! Ingredients:
1 medium cauliflower |
1 medium onion, roughly chopped |
2 cups unsalted chicken stock or 2 cups vegetable stock |
2 cups skim milk |
3 tablespoons walnut pieces |
salt & freshly ground black pepper, to taste |
paprika |
chopped walnuts, to garnish |
Directions:
1. Trim the cauliflower and break into small pieces.
2. Combine the cauliflower, onion and chicken stock and bring to a boil.
3. Cover and simmer for 15 minutes until cauliflower is soft.
4. Add the milk and walnut pieces, then puree in a blender until smooth.
5. Add soup back to the pot and season with the salt and pepper to taste. Bring once again to a boil. When serving, sprinkle each serving with paprika and chopped walnuts.
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