Photo: Cauliflower and Sorrel Soup Recipe
Ingredients
- 1 large head cauliflower, stem discarded, florets chopped
- 1 medium potato, peeled and chopped
- 1/2 onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 cups light chicken stock
- 2 cups whole milk
- 1/2 cup heavy cream
- 6 large sorrel leaves, stems trimmed, then shredded
- 2 tablespoons caviar (optional)
- Sea salt and freshly ground black pepper
Directions
Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.
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By Austin's Jackie
Austin TX
on December 27, 2011
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This soup is delicious and easy to make. I used my immersible blender and didn't pass it through a sieve and it had great consistency. I didn't have sorrel so I chopped some fresh chives to top it off with a little fat free chedder cheese. I also used fat free half and half instead of heavy cream and it worked well and saved a few calories. This is a great healthy alternative to potato soup and the flavor of the cauliflower mixed with the potato is delicious. I'll be making this for myself and for guests.
By czlab
on January 09, 2011
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I thought this was a very easy to make and incredibly tasty! I pureed it in the blender & found it to be very smooth, so didn't bother with the sieve. We happened to have some sorrel around, so used it as the recipe called for & it was a lovely complement, although the soup is yummy without it.
By dperri_11115609
palos heights, IL
on September 22, 2008
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maybe I did it wrong or my immersible emulsifier just doesn't get it thin enough to go thru the sieve. My soup was so thin, all the pulp to the soup would not go thru the sieve and I was left with a basket on pulp.
Maybe next time I need to use the blender to get a smoothier consistancy. Did anyone have the same problem??
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