Cauliflower – chestnut soup
Smooth and creamy without added cream.
Ingredients
- 1 large cauliflower, prepared and chopped
- 400 g leeks, prepared and finely chopped
- 400 g chestnut puree (unsweetened) or cooked chestnuts
- 800 ml vegetable (or chicken) stock
- rapeseed oil
- salt, white pepper
Method
- In a large saucepan, heat some rapeseed oil over moderate heat. Add leeks, sweat for several minutes until softened, season with salt and white pepper. Add chestnut puree (or precooked chestnuts) and cauliflower, stir well. Add stock, bring to the boil. Reduce heat slightly, cover and simmer for about 40 minutes until cauliflower is very soft. Remove from heat, thoroughly blend to a smooth concistency. Pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste.