Cream of cauliflower soup with smoked haddock


Cream of cauliflower soup with smoked haddock
This soup with a difference plays up an amazing flavour combination: creamy cauliflower with morsels of smoked haddock.
39 K 2.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: March 18th 2020
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 5 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Cream of cauliflower soup with smoked haddock

Cream of cauliflower soup

Prepare 1 cauliflower and chop it small into a large saucepan.

Stage 2 - 5 min.
Cream of cauliflower soup with smoked haddock
Add 1 litre whole milk to cover, add 1 bouquet garni, salt and pepper.

Simmer until the cauliflower is tender. This will not take long if it is finely chopped.

Stage 3 - 3 min.
Cream of cauliflower soup with smoked haddock
Cut 100 g smoked haddock into small pieces.

Set aside

Stage 4 - 2 min.
Cream of cauliflower soup with smoked haddock
Remove and discard the bouquet garni.

Blend until smooth.

Stage 5 - 2 min.
Cream of cauliflower soup with smoked haddock
Add 200 ml liquid cream and blend again, then check the seasoning.

Stage 6 - 2 min.
Cream of cauliflower soup with smoked haddock
Serve the soup in deep bowls or flatter dishes. Add the morsels of smoked haddock and scatter some finely chopped chives over the top.

Serve without delay.
Remarks
If you don't have smoked haddock, you can use another type of smoked fish, such as trout or whiting.

In Step 2, do take care not to overcook the cauliflower. Don't cook it beyond tender, as cooking it for longer might not change the texture but will produce a strong and unpleasant smell that will fill the whole house.
Keeping: A few days in the fridge, in a sealed bottle.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %70 RDI=7 %40 RDI=5 %990 RDI=50 %4,140 RDI: 50 %
Per 100 g3 RDI=2 %3 RDI=0 %1 RDI=0 %40 RDI=2 %180 RDI: 2 %
Per person20 RDI=6 %10 RDI=1 %5 RDI=1 %160 RDI=8 %690 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Celery, Fish
How much will it cost?
  • For 6 people : 6.65 €
  • Per person : 1.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
February 21th 2011226 K4.2 40 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21th 2017414 K3.5 15 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.76 M 23.4 40 min.
Oriane's tuna rillettes
Oriane's tuna rillettes
Quick to make, delicious as an aperitif.
February 21th 2011194 K5 20 min.
Old style brioche
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
December 19th 2014302 K4.6 14 hours 6 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-16)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page