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Le Chaudron recipe
Velouté de chou-fleur
Creamy cauliflower soup
⏱ 30 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1medium cauliflower
1onion
1medium potato
2 tbspolive oil
800 ml (3⅓ cups)vegetable stock
50 g (2 oz)plain yogurt
1 pinchnutmeg
- 1 medium cauliflower
- 1 onion
- 1 medium potato
- 2 tbsp olive oil
- 800 ml (3⅓ cups) vegetable stock
- 50 g (2 oz) plain yogurt
- 1 pinch nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the cauliflower into small florets and wash well, slice the onion, and peel and dice the potato.
- Heat the olive oil in the saucepan and gently sweat the onion until soft and golden.
- Add the cauliflower and potato and cover completely with hot vegetable stock.
- Simmer over medium heat about 20 min, until the cauliflower is tender when pierced with a knife.
- Blend thoroughly with an immersion blender until very smooth, adjusting the texture with a little stock.
- Off the heat, stir in the yogurt and nutmeg, adjust the seasoning and serve hot.
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