Iced cauliflower and potato soup
This is a delicious soup, perfect for hot summer days as it is served cold. Prepare it the day before you serve it, as it has to be refrigerated for at least four hours before serving. It is a perfect starter when you are having guests over for dinner in summer. It is from one of Rachel Koo’s recipe books.
Ingredients
1 Packet of cauliflower florets (about 650 g)
4 Potatoes cut into chunks
1 Onion, chopped
Olive oil
1,2 Litres hot chicken stock
600 ml milk
100 g crème fraiche
Salt and white pepper
Method
Fry the vegetables in the olive oil until the onion is soft. Add the hot stock and simmer for more or less 20 minutes until the potatoes and cauliflower are soft. Leave to cool slightly, stir in the milk and crème fraiche and whizz in an electric blender until smooth. Season the soup with salt and pepper.
Refrigerate until cold and serve with a dollop of crème fraiche and chopped chives. Serve with crostini.
Comments
Iced cauliflower and potato soup — 14 Comments
HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>