Kervallon soup
Kervallon's soup is a delicious cauliflower and sorrel soup.
8,019
40 min.
Easy
6 people
8 IngredientsLast modified on: January 15th 2025
1 cauliflower
1 
30 g 
1 litre 
250 g 
150 g 
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 40 min.
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 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.
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 9 - 1 min.
Add the sorrel leaves.
Stage 10 - 1 min.
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 18th 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.
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 % |
How much will it cost?
- For 6 people : 6.60 €
- Per person : 1.10 €
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
Like these other recipes: Potimarron and celeriac autumn soup, Potimarron and leek soup, Rice pudding with chestnuts and poached pears, Lime confectioner's custard (pastry cream), Celeriac and mushroom gratin, ... See them all 67
Cream
Like these other recipes: Cottage cheese tart, Green bean purée, Tuna pasta, Gratin-style spinach and chicken omelette , Tarte à l'coloche, ... See them all 115
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Herb salad, Avocado mousse with sorrel, Salmon with sorrel, Sorrel omelette, How to prepare sorrel, ... See them all 9
Butter
Like these other recipes: Clarified butter, Muffin dough, Purée of Jerusalem artichokes with foie gras, Plain cake, Fillet of pollack cooked in two stages, ... See them all 470
Other recipes you may also like
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.October 13th 2010554 K5 30 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024435 K4.3 20 min.
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the...March 11th 2018510 K 14.6 20 min.
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...June 13th 2024135 K 14.4 1 hour 35 min.
St Tropez tart
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.September 11th 2018113 K3.8 3 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.