CREAM OF CAULIFLOWER SOUP WITH CAMEMBERT
Try adding 2-3 tablespoons of lemon juice to the bowl just before serving the soup. Keep cauliflower wrapped in paper or nylon bag in the fridge and use within 3-5 days. Store it with stem down to avoid moisture.
- Cook Time: 35 minutes
- Yield: 4 Persons
1. Add cauliflower separated into flowerettes to a large saucepan with milk, 500 ml water, mustard and Vegeta. Cook on low heat for about 20 minutes or until the cauliflower is soft. Season with salt and pepper and continue to cook for a little while.
2. Allow to cool slightly before creaming the soup with a blender.
3. Return the saucepan on the hob, stir in cream and cook the soup for a couple of minutes. Drizzle some olive oil on top and add torn or diced Camembert cheese.
Serve garnished with cauliflower flowerettes and freshly crushed or ground hazelnuts.