Cream of cauliflower soup with sautéed wild mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 198.3
- Total Fat: 10.6 g
- Cholesterol: 6.9 mg
- Sodium: 79.6 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.7 g
- Protein: 6.9 g
View full nutritional breakdown of Cream of cauliflower soup with sautéed wild mushrooms calories by ingredient
Number of Servings: 4
Ingredients
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* 1 small cauliflower, stalks discarded and florets chopped
* 1 medium potato , peeled and chopped into large chunks
* 1 small onion , chopped
* 1 tbsp butter
* 2 tbsp olive oil
* 500ml light chicken or vegetable stock
* 300ml non-fat milk
* 5 tbsp reduced fat creme fraiche
* 125g wild mushrooms - choose from ceps, girolles (chanterelles), morels (either a mixture or just one type)
* 1-2 tbsp finely snipped chives
Directions
1. Put the cauliflower, potato and onion in a large saucepan with the butter and 1 tsp of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
2. Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Add in 3 tbsp of the creme fraiche.
3. Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the creme fraiche. (If preparing ahead cool, cover and chill for up to a day.)
4. To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
5. Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Add in 3 tbsp of the creme fraiche.
3. Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the creme fraiche. (If preparing ahead cool, cover and chill for up to a day.)
4. To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
5. Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Member Ratings For This Recipe
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1RETSGM
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NELLJONES
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MAMATRAUB
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DOOBRIE