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Kervallon soup

Name: Kervallon soup
Prep time: 26 min
Cook time: 13 min
Total time: 39 min
Yield: 6 people
Cuisine: French
Ingredients: 1 cauliflower; 1 shallot; 30 g butter; 1 litre whole milk; 250 g cream; 150 g sorrel; salt; pepper

Kervallon's soup is a delicious cauliflower and sorrel soup.

19 K

40 min.

Easy

6.60 €

6 people

8 Ingredients

Last modified on: January 15^th 2025

For 6 people, you will need:

1 1 cauliflower
2 1 shallot
3 30 g butter
4 1 litre whole milk
5 250 g cream
6 150 g sorrel
7 salt
8 pepper
Total weight: 2,655 grams

Times for this recipe

Preparation: 30 min.

Cooking: 15 min.

All in all: 40 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 10 min.

Prepare 1 cauliflower and reserve.

Stage 2 - ⌛ 3 min.

Slice 1 shallot.

Stage 3 - ⌛ 1 min.

In a large saucepan over medium heat, pour in 30 g butter and, when hot, add the shallot, salt and pepper.

Cook for 1 minute without browning.

Stage 4 - ⌛ 2 min.

Add the cauliflower, mix well and cook, stirring, for 1 or 2 minutes.

Stage 5 - ⌛ 10 min.

Add 1 litre whole milk, season with salt and pepper, and cook gently, keeping an eye on the milk, which can easily boil over.

Stage 6 - ⌛ 10 min.

Meanwhile, prepare the sorrel.

Stage 7

Taste the cauliflower to check that it is cooked through - it should be quite tender.

Stage 8 - ⌛ 1 min.

Add 250 g cream and mix once.

Stage 9 - ⌛ 1 min.

Add the sorrel leaves.

Stage 10 - ⌛ 1 min.

Blend a second time to obtain a beautiful green and white color.

Check the seasoning.

Stage 11

Enjoy it piping hot, and you'll see that the tender flavor of cauliflower and the tangy taste of sorrel go very well together.

Remarks

Kervallon is an area of the city of Brest (France), which in the late 18^th century was a market garden where many vegetables were grown. Today, it's a very pleasant area, partly wooded, and home to numerous allotments.

If in step 8 you still can't obtain a homogeneous mixture after blending, add 2 tablespoons of cornflour diluted in a little cold water and thicken by whisking over the heat.

Keeping: 2 or 3 days in the fridge, in a closed container.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	90 RDI=8 %	140 RDI=20 %	1,890 RDI=100 %	7,920 RDI: 100 %
Per 100 g	3 RDI=1 %	3 RDI=0 %	5 RDI=1 %	70 RDI=4 %	300 RDI: 4 %
Per person	10 RDI=5 %	10 RDI=1 %	20 RDI=3 %	320 RDI=20 %	1,320 RDI: 20 %