Cauliflower and Potato Soup |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A delcious and very warming soup to serve during winter. Found this in the paper and it was just so easy to make. I served with crusty bread and I also used bacon instead of prosciutto. Ingredients:
1 cauliflower, small |
2 desiree potatoes, large |
1 leek, white part only thinly sliced and rinsed |
6 cups chicken stock |
salt, flakes |
fresh ground pepper |
1/4 cup chives, chopped |
2/3 cup cream, pouring |
1/2 teaspoon garam masala |
crisp prosciutto, for garnish |
Directions:
1. Break the caulifower into florets and place in a large saucepan, Cut the potoatoes into chunks and place in the cauliflower pan with the thinly sliced leeks and chicken stock. Season with the salt and pepper.
2. Simmer stock for 30 minutes.
3. Using a hand blender or food processor blend the soup until chunky. (Your preference here as to how chunky or smooth.).
4. Add the chives, cream and garam masala and heat for 2 minutes.
5. Served soup garnished with crisp prosciutto.
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