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Creamy carrot and cauliflower soup with onion croutons
date:Jul 30, 2014



Ingredients

1 tablespoon olive oil
1 medium leek, trimmed, halved, sliced
1kg carrots, peeled, chopped
500g cauliflower, trimmed, cut into florets
350g potato, peeled, chopped
2 garlic cloves, crushed
1 litre chicken stock
Vegetable oil, for shallow frying
1 small red onion, halved, very thinly sliced
1 tablespoon plain flour
1/2 cup pure cream
Chopped fresh chives, to serve (optional)

Method

1. Heat olive oil in a large saucepan over medium heat. Add leek. Cook, stirring, for 5 minutes

12/21 09:46