I made a big pot of this soup last night and it was so delicious. Often, I will have a cup of soup available for those who want one before serving the main course.
I used one large head of fresh cauliflower, 1 cup low sodium vegetable stock, 1 cup light cream, 1-1/2 cups whole Milk, one tablespoon corn starch, one cup baby carrots, 4 strips crispy cooked bacon (crumbled) one teaspoon black pepper, handful of flat leaf parsley.
Core fresh cauliflower cut the large florets into bit size pieces, boil in salted water for 8 minutes, drain, set aside. Boil in another small pot the baby carrots until tender, drain. In a large (lidded) soup pot add vegetable stock, cream, milk, corn starch on low heat, stirring. Add cauliflower florets cover pot and cook 10 minutes.
Transfer to a large serving bowl, add carrots, cracked black pepper, parsley and bacon pieces.
So creamy and delicious.
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