Cream of Cauliflower Soup

2.5 LITRES

Ingredients

Cauliflower                                                             600 g

Water                                                                      2.5 ltr

Onion                                                                      75 g

Margarine                                                                50 g

Flour                                                                       50 g

Salt

Pepper

Cream or evaporated milk                                      125 ml

Method

  1. Wash the cauliflower and cut into pieces.
  2. Place in boiling water with the onion and salt.
  3. Make a white roux with margarine and flour.
  4. When the cauliflower is cooked, strain and pass it through a sieve.
  5. Add the cauliflower stock to the roux and allow to cook for 15 minutes.
  6. Add the puree of cauliflower, pass through a line conical strainer and reboil.
  7. Add cream or evaporated milk and adjust seasoning.

 

Contact

24/7 Workplace Safety

workplacesafety247@gmail.com

1 Queens Court
Gillingham
SP8 4DZ

Mobile: 07878780019
Office: 01747825526

Search site

24/7worplacesafetytraining