Cauliflower & apple soup
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. butter
1 leek, finement haché (partie blanche)
½ chou-fleur, coupé en petits bouquets
2 petites pommes McIntosh, pelées, évidées et coupées en dés
1 L (4 cups) cup bouillon de légumes
60 mL (¼ cup) cup persil frais haché, pour servir
15 mL (1 tbsp.) tbsp. butter
1 leek, finement haché (partie blanche)
½ chou-fleur, coupé en petits bouquets
2 petites pommes McIntosh, pelées, évidées et coupées en dés
1 L (4 cups) cup bouillon de légumes
60 mL (¼ cup) cup persil frais haché, pour servir
Directions
1Heat butter in a large saucepan over medium-high heat. Add the leek and cook, stirring often, until starting to turn golden, about 4 minutes.
2Add the cauliflower, apples, broth, and 500 mL (2 cups) water. Bring to a boil; Reduce heat and simmer until apple and cauliflower are tender when pierced with a fork, about 15 minutes.
3Using an immersion blender or food processor, pulse the cauliflower mixture until creamy and smooth, about 2 minutes. Return soup to saucepan and warm over medium-low heat until heated through. Divide soup among six bowls and garnish with parsley.
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Personal Note
Personal Note