|Preparation : 10 min||Resting : -|
|Cooking : 30 min||Equipment :|
|Difficulty :||Rating : 15 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||chicken stock cube
|200||ml single cream
|several sprigs fresh herbs, washed
|30||g ground pistachios|
|2||tbsp hazelnut oil|
|1||Remove 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.
|2||At 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.
|3||Serve the cream of cauliflower soup in deep bowls, garnished with fresh herbs,|
ground pistachios and hazelnut oil.
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!