|
Crème Du Barry Soup |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 15 mins |
Cooking 30 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 tsp olive oil
1 tsp butter
2 leeks, washed and white part chopped
1 head cauliflower, broken up
1 potato, cubed
1400 ml chicken stock (6 cups -US)
1 tsp garlic powder
salt, pepper
2 tbsp parsley, chopped
|
|
-
Add oil and butter to pan and
heat. Add leeks and cook on low for 10 minutes.
-
Add cauliflower, potatoes and
stock. Stir. Season with salt, pepper, garlic.
-
Cover and bring to a boil.
Then simmer for about 20 min or until cauliflower and
potatoes are soft. Cool slightly.
-
Puree in a blender or food
processor until smooth. Careful! You might have to do that
in batches. Return to pan and heat. Check for seasoning.
You might have to add some chicken stock or milk to adjust
consistency.
-
Pour into soup bowls and
garnish with chopped parsley.
|
|
DAILY
DINNERS 
