- 4
0/5
(0 Votes)
Ingredients
- 2 Tbs (30 ml) butter
- 1 small onion, chopped
- 2 ribs of celery (including leaves), chopped
- 3 cups (750 ml) chicken stock
- 1 cup (250 ml) cooked cauliflower, mashed with a fork
- 1 cup (250 ml) cream or milk
- Salt and pepper to taste
- A pinch of coriander
Preparation
Step 1
Heat the butter in a saute pan and cook the onion and celery until tender but not brown. Add the chicken stock and cauliflower and bring to a boil. Add the cream, salt, pepper, and coriander and bring to a simmer. Serves 4 to 6.
You'll also love
-
Baked Chicken in Creamy Tomato... 0/5 (0 Votes) -
Baked Ziti with Pesto 0/5 (0 Votes)
You'll also love
-
Grilled Steak with Warm Shallot... 0/5 (0 Votes) -
Layered Cauliflower Salad 0/5 (0 Votes)