Cauliflower and Cider Soup Recipe

Cauliflower and Cider Soup Recipe

Ingredients: cauliflower and cider soup

Serves 4

2 tbsp butter
1 onion, finely chopped
1 garlic clove, crushed
1 carrot, thinly sliced
1 ¼ lb cauliflower florets (from 1 medium head)
2 ½ cups hard cider
freshly grated nutmeg
½ cup milk
½ heavy cream
salt and pepper
snipped chives to garnish

Cauliflower and Cider Soup Recipe

Cooking cauliflower and cider soup

Melt the butter in a saucepan over medium heat, add the onion, garlic and cook for about 5 minutes, stirring occasionally until just softened.

Add the carrot, cauliflower to the pan and pour over the cider. Season it with salt, pepper and a generous grating of nutmeg. Bring to a boil, then reduce the heat to low, cover and cook gently for about 50 minutes or until the vegetables are very soft.

Allow the soup to cool down slightly, then transfer to a blender or food processor and puree until smooth, working in batches if necessary. (If using a food processor, strain off the cooking liquid and reserve. Puree the coup solids with enough cooking liquid to moisten them, and then combine with remaining liquid.)

Return the soup to the saucepan and stir in, milk and cream, taste and adjust the seasoning, if necessary. Simmer soup over low heat, stirring occasionally until heated through.

Ladle soup into warm bowls, garnish with chives and serve.

Cook’s tip

If you don’t have hard cider, substitute ½ cup each; white wine, apple juice and water.

I hope you enjoy this Cauliflower and Cider Soup Recipe.

Read another easy soup recipe like: Lettuce and Arugula Soup Recipe

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