1,428 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

32K 2.5/5 based on 2 reviews

Last modified on: March 18^th 2020

Keywords for this recipe:

For 2 people, you will need:

1 ¹⁄₃ cauliflower
2 1 ½ cup whole milk
3 ¹⁄₃ Bouquet garni
4 2 tablespoons smoked haddock
5 ¹⁄₃ cup liquid cream
6 chives
7 salt
8 pepper

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
19 min.	5 min.	24 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 10 min.

Cream of cauliflower soup

Prepare ¹⁄₃ cauliflower and chop it small into a large saucepan.

Stage 2 - 5 min.

Add 1 ½ cup whole milk to cover, add ¹⁄₃ 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.

Cut 2 tablespoons smoked haddock into small pieces.

Set aside

Stage 4 - 2 min.

Remove and discard the bouquet garni.

Blend until smooth.

Stage 5 - 2 min.

Add ¹⁄₃ cup liquid cream and blend again, then check the seasoning.

Stage 6 - 2 min.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
531 Kcal or 2,223 Kj	33 gr	27 gr	32 gr
27 %	13 %	3 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
63 Kcal or 264 Kj	4 gr	3 gr	4 gr
3 %	2 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
265 Kcal or 1,110 Kj	17 gr	14 gr	16 gr
13 %	6 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Celery, Fish

How much will it cost?

For 2 people : 2.47 €
Per person : 1.24 €

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)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Spinach and cauliflower with sesame béchamel sauce, Far Normandy-Brittany, Gratin Dauphinois, Lime confectioner's custard (pastry cream), Chocolate cream with a crunch, irish coffee mousse, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Sautéed pork with mushrooms in a cream sauce., Chestnut mousse in a whipper , Stuffed pumpkin gratin, Polenta with spinach and soft-poached egg, Apricot blancmange, ... All
	Smoked haddock: You can check-out other recipes which use it, like for example: Smoked haddock and leek fondue tartines, ... All
	Bouquet garni: You can get more informations, or check-out other recipes which use it, for example: Gratin Comtois, Blanquette of veal, Koulibiak in pie dish, Moussaka, Celeriac and parsley soup, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
322K4 2 hours 30 min. July 4^th 2018

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
738K 313.7 36 min. January 27^th 2017

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
609K 24.4 2 hours 34 min. June 26^th 2019

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

Chocolate thins with toasted nuts

A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
251K4 2 hours 22 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.