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Cream of cauliflower soup

Cream of cauliflower soup Cook Expert

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
 15 rates
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Programmes : accessories :

Serves 4-6 :
1 cauliflower (700g-1kg)
2 shallots, halved
50 g butter
800 ml water
1 chicken stock cube
200 ml single cream
several sprigs fresh herbs, washed
salt, pepper
30 g ground pistachios
2 tbsp hazelnut oil
1Remove and discard the cauliflower leaves. Place the shallots in the metal bowl
with the cauliflower, butter, water, and stock cube; season to taste. Run the
CREAMED SOUP programme.
2At the end of the programme, add the cream through the opening. Restart
the programme 30 seconds. Check the consistency and add a little more cream if
the soup is too thick.
3Serve the cream of cauliflower soup in deep bowls, garnished with fresh herbs,
ground pistachios and hazelnut oil.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

You could use smoked salmon as an alternate garnish for this soup.
For a thicker consistency, decrease the amount of water to 600ml.


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easy to make. tasty. Definitely presentable as an entree for a dinner party


soup was good!!!! Will add some fried up bacon bits next time Guys like meat Mushrooms would be nice too luvd it ??


delicious! Left out the cream and it wasnt missed.


Great recipe! Whole family loved it. I added button mushroom towards the end. One of my children kept on begging to finish it. :)


This is my favourite recipe so far. I threw the herbs into the bowl. Obviously it affects the colour... But the flavour is beautiful. I ditched the pistachios and hazelnut oil. Just too easy.


Easy and yummy soup. I used double cream and add some Parmesan cheese.


Lovely, and just too easy. Was just making it for a quick lunch so didn't do the lo eater but did add a dash of truffle oil at the end.


Great recipe. Only thing I added was a very light pinch of tumeric to give it a better color. Otherwise it was super!