Cauliflower Soup Provencale


 This recipe serves 6


  • 1 large cauliflower, cut into small florets and stems removed
  • 3 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2 ripe tomatoes, peeled seeded chopped Tomatoes, red, ripe, raw, year round average
  • 1 cup chopped onion Onions, raw
  • 4 cloves garlic, finely chopped Garlic, raw
  • 1 tsp dried basil Spices, basil, ground
  • 1/2 cup dry white wine Alcoholic beverage, wine, table, white
  • 1 tsp salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1 Tbs Worcestershire sauce (preferably the white for chicken)
  • 2 Tbs cut fresh dill or chopped fresh basil or Italian parsley
  • 1 Tbs butter Butter, without salt


Step 1

Blanch the cauliflower florets in 2 quarts of boiling water for one minute Drain florets in colander and set aside

Step 2

Pour stock into a large pot. Add tomatoes, onion, garlic, dried basil, wine,salt and some pepper and bring to a boil. Reduce the heat and simmer the mixture for 10 mins, stirring once.

Step 3

Add the cauliflower and simmer the soup until florets are tender-----10-15 mins. Reduce the heat and let the soup simmer for 10 mins. to meldthe flavours.

Step 4

Stir in dill or other fresh herbs and butter.

Step 5

Serve immediately


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