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Cauliflower Soup, Cream w/Ginger (D, KLP)
Serves: 2

1 large potato
1/2 a leek
1/2 a small cauliflower
1/2 litre (2 cups) of water
2 DL (almost 1 cup) of cream
1 tablespoon olive oil
1/2 teaspoon grated ginger (fresh)
1/2 teaspoon of chopped parsley
1 tablespoon potato vodka

Cut the potato into cubes, the leek into slices and the cauliflower into florets. Put the oil into a pan and on a low flame gently cook the potato and leek; they must not change colour.

Add the water and turn the heat up until it boils. After boiling, skim the soup if necessary and cover with lid. Leave to cook for 20 minutes or until the potato is soft. Now blend everything in the mixer. Return to heat and add the cream and salt. Before serving, add the vodka. At the last moment add the grated ginger and parsley.

Hint: The poster of the recipe says to put the ginger in the freezer to make it easier for grating.

Poster's Notes:
Eliane's recipe for cauliflower prompted me to send this recipe which I found today on a Spanish gastronomy site. As my husband bought a cauliflower last night, it's on the menu for tomorrow.

Posted by Joan Rundo

Nutritional Info Per Serving: N/A