hot buttered cauliflower soup
Rich and delicious
prep time
5 Min
cook time
35 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 6 cups chicken stock
- 1 large head of cauliflower thinly sliced
- 2 leeks split washed well and sliced
- 3/4 cup heavy cream
- salt and pepper to taste
- 2 tablespoons butter divided
- 2 tablespoons finely chopped parsley
How To Make hot buttered cauliflower soup
-
Step 1Place the chicken stock in a dutch oven. Add the cauliflower and leeks. Bring to a boil and cook until cauliflower is tender about 30 minutes.
-
Step 2Ladle into a food processor and proccess until smooth. Return to the pan and add the heavy cream. Heat until warmed through tasting and adding salt and pepper to taste
-
Step 3Ladle into two bowls and but a pat of butter on top of each bowl and parsley for garnish
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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