Cauliflower soup with sour cream and gruyère

Cauliflower soup with sour cream and gruyère

Karfiol polievka

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This creamy cauliflower soup is very quick and easy to prepare. Sometimes a little grated gruyère cheese is stirred into the soup just before serving, which gives it a lovely flavour.

Ingredients

Quantity Ingredient
1 medium cauliflower, broken into florets
1 litre hot water
2 tablespoons butter
2 tablespoons flour
grating of nutmeg
salt
freshly ground black pepper
freshly grated gruyère cheese, sour cream and finely chopped parsley, to serve

Method

  1. Place the cauliflower florets and the hot water in a large saucepan and bring to the boil. Cover and simmer for 15 minutes or until the cauliflower is tender. Force the soup through a sieve or puree in a blender.
  2. Melt the butter in a small pan and stir in the flour. Cook over a moderate heat for 2–3 minutes without browning. Gradually add a ladleful of the hot soup, stirring constantly, so no lumps are formed. Pour this mixture back into the soup and mix well. Simmer for 10 minutes, adding a little more water if the soup is too thick. Season with nutmeg, salt and pepper, then simmer for 5 more minutes – don’t let it boil. Stir in the grated cheese and serve the soup at once, garnished with a dollop of sour cream and a sprinkling of parsley.
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