Appetizer: France – Potage (Creamy Cauliflower and Potato Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

1 head cauliflower, cut into florets
1 large potato, peeled and diced
1 onion, chopped
2 tbsp (30 ml) olive oil
4 cups (960 ml) vegetable broth
1 bay leaf
Salt and white or black pepper, to taste
1–2 tsp (5–10 ml) fresh lemon juice, to taste
Chopped chives or parsley, for garnish

Instructions

1. In a pot, warm olive oil over medium heat. Add onion with a pinch of salt; cook until soft and translucent, 5–7 minutes. Add potato and cauliflower; stir 2 minutes.
2. Add broth and bay leaf; bring to a simmer and cook until vegetables are very tender, 15–20 minutes. Discard bay leaf, blend until smooth, and season with salt, pepper, and lemon juice. Garnish with herbs and serve hot.