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Categories:Viewed: 72 - Published at: 9 years ago
Ingredients
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 liters chicken stock
- 1 head cauliflower, chopped
- 1 potato, peeled and cubed
- 1 teaspoon nutmeg
- 1 teaspoon paprika
- 50 ml double cream
Method
- In a large saucepan, saute onion in butter.
- Add flour and cook slowly for 2-3 minutes, stirring constantly.
- Add the chicken stock and bring to a boil.
- Add the cauliflower, potato, nutmeg, paprika, salt and pepper.
- Reduce heat to a simmer, cover and cook until vegetables are tender.
- Remove from heat and blend until smooth.
- Add the cream. Heat through and serve.
