This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Kervallon soup
Kervallon's soup is a delicious cauliflower and sorrel soup.
19 K
40 min.
Easy
6.60 €
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: Paris flan filling, Gratin Comtois, Fresh mint ice-cream, Cheese Soufflé, Coffee custard, ... See them all 69
Cream
Like these other recipes: Feta and spinach brik pie, Chocolate cream, Clementine Chantilly, Nicholas's fish, Nanou's tuna tart, ... See them all 124
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Creamy rice with green asparagus and sorrel , Sorrel pesto, Sorrel and potato quiche, Lentils with sorrel and feta cheese, Sorrel mayonnaise, ... See them all 12
Butter
Like these other recipes: Moist Lemon Cake, Thin spinach and potato tart, Morbiflette, Potimarron (Japanese chestnut pumpkin) purée, Mushrooms in snails, ... See them all 496
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025497 K 25 20 min.
Vegetable tartare
This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise. October 19th 201493 K4.4 50 min.
Yvetot Douillons
This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times. November 26th 201494 K4.3 1 hour 3 min.
Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux pastry (pâte à choux) to give a more attractive and regular result, with eclairs, for example, and gives them a delicious crisp... February 10th 2019130 K5 55 min.
Breton strawberry and verbena tart
Strawberries and verbena go well together. In this recipe they are combined as a verbena crémeux with whole fresh strawberries on a Breton sablé base. August 11th 201956 K 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
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.