A creamy and veloute soup……..the typical comfort food perfect for the winter nights.
Perfect for lunch or as a starter, to serve in small portions.
Once tasted, you will prepare it again and again.




Cauliflower veloute with leeks and potatoes - serves 4
Write a review
  1. 4 tbsp extra virgin olive oil
  2. 1 small blond onion, chopped
  3. 7 oz (200 g) peeled and diced potatoes
  4. 4.5 oz (130 g) sliced leeks
  5. a generous pound (500 g) cauliflower florets
  6. 4.5 cups (1 L) vegetable stock
  7. 2 oz (50 g) sour cream (or greek yogurt)
  8. salt
  9. freshly ground black pepper
  10. chili pepper flakes
  1. In a large saucepan, sautee chopped onion, then add potatoes and leek and cook for about 5 minutes, stirring from time to time.
  2. Add cauliflower florets and mix to combine.
  3. Season with salt and pepper.
  4. Add stock, cover with a lid and simmer until cauliflower is tender,
  5. Transfer cauliflower mixture to the jar of a blender; carefully blend until smooth.
  6. Add sour cream and blend once more.
  7. Divide soup evenly among 4 serving plates, sprinkle with pepper and chili pepper flakes
  8. and serve immediately.
Cooking me softly https://www.cookingmesoftly.it/


Facebook Comments