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Cauliflower Soup

  1. 1 cauliflower
  2. Creme fraiche
  3. 2 tsps Flour
  4. 3 tsps EVOO
  5. Nutmeg
  6. Basil

  1. Remove the cauliflower from the green part and place it in a big pot of water over the stove. Heat it up for 5 minutes.
  2. Throw that water away and fill the pot with water and the cauliflower once again. This time, bring the water to a boil. Season to your liking (I use Turmeric, salt, pepper)
  3. In a separate pot, place the olive oil and the flour together to create a roux. Mix it continuously so it doesn't burn. Do this over a small flame.
  4. Add in the entire cooked cauliflower and a little of the water from the pot. Mash the cauliflower until it becomes mushy. Add in a little more of the cooked water until it reaches a creamy consistency. I like to use an immersion blender at this point. Season with salt and pepper and a little nutmeg to your liking.
  5. At the end, you can add a little creme fraiche or sour cream
  6. Serve with fresh basil