Kervallon soup
Kervallon's soup is a delicious cauliflower and sorrel soup.
6,368
40 min.
Easy
2 people
8 IngredientsLast modified on: January 15th 2025
1⁄3 cauliflower
1⁄3 
0.4 oz 
11.8 oz 
3.0 oz 
1.8 oz 
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 0.4 oz 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 11.8 oz 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 | 30 RDI=10 % | 30 RDI=3 % | 50 RDI=7 % | 640 RDI=30 % | 2,660 RDI: 30 % |
| 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 % | 1,330 RDI: 20 % |
How much will it cost?
- For 2 people : 2.25 €
- 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)
Whole milk
Like these other recipes: Caramel semolina pudding with raisins, Polenta with beetroot tops, Spinach and cauliflower with sesame béchamel sauce, Pistachio confectioner's custard, Vanilla ice cream, ... See them all 66
Cream
Like these other recipes: Potimarron (chestnut pumpkin) "au gratin", Pan-fried salmon with white cabbage, Basic cake batter - the French way, Hearty leek and sprout soup, Spaghetti Carbonara, ... See them all 114
Sorrel
You can get more informations, or check-out other recipes which use it, for example: How to prepare sorrel, Sorrel soup, Sorrel omelette, Sorrel pesto, Avocado mousse with sorrel, ... See them all 9
Butter
Like these other recipes: Pistachio shortbread biscuits, Sicilian Epiphany Pie, Potatoes with prawns, Surprise eggs, Breton sablé biscuit dough, ... See them all 463
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018259 K4.3 1 hour 55 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011327 K 14 40 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011267 K3.9 50 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020527 K 44.2 14 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
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.