Preparation:
1. Melt butter in saucepan. Add vegetables, including cauliflower stalks (not florets) and sweat without colouring.
2. Add water gradually and bring to a simmer. Stir frequently. Simmer for 15 minutes.
3. Blanch caulflower florets in a little salted water; refresh and set aside.
4. Mix cream and soup base and add to the saucepan. Continue to simmer for another 15 minutes.
5. Puree and stain. Bring to a boil and add the garnish.
Notes: You can use any vegetable that you like for this soup. Mushroom, Broccoli, Carrot, Asparagus are good options. |
