Brr, it’s freezing outside here in South Australia. I feel like I’m becoming less tolerant to the cold the older I get. Is that a thing? I’d love to hear your experience in the comments below. One of the best ways to warm up in weather like this is with a good home-cooked soup. Mum’s cream of cauliflower soup is a personal favourite. I thought I’d share it here for you all.
Mum’s Cream of Cauliflower Soup
Adapted from an old French recipe
4 – 6 Servings
- ¼ cup of butter (or vegetable oil if preferred)
- 1 large onion, finely chopped
- 2 celery stalks, trimmed and chopped
- ½ cup of flour
- 1 teaspoon salt
- Black pepper to taste
- 5 cups chicken stock
- 1 medium cauliflower, washed and broken into flowerets
- 4 tablespoons of double cream
- Ground nutmeg and chopped parsley for garnish
- Melt the butter or heat the oil in a large, heavy pan over medium heat.
- Add the onion and celery and cook until onion is translucent.
- Remove pan from the heat and gradually stir in the chicken stock using a wooden spoon.
- Stir in the salt and pepper.
- Add the cauliflower and return pan to the heat.
- Bring to the boil, stirring constantly.
- Reduce to low heat, cover the pan, and allow it to simmer for 30 minutes (stir occasionally).
- Remove from heat and puree the soup in an electric blender.
- Return soup to the pan and place over low heat.
- Stir in the cream with the wooden spoon and cook for 5 minutes (stirring constantly). Do NOT allow the soup to boil.
- Serve the soup into bowls and garnish with a sprinkling of nutmeg and parsley.