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Cauliflower Soup Recipe

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This recipe for Cauliflower Soup is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
course salt and pepper
3 tbsp butter
2 small heads califlower or 1 large, cut into small bunches
3 ribs celery
1 medium onion, chopped
2 tbsp chopped fresh thyme leaves
2 tablespoons all purpose flour
1 quart chicken broth
1 cup half and half or whole milk
Hot sauce, optional
3 tbsp chopped fresh parsley, for garnish
1/2 cup grated parmesan cheese, for passing at the table.
Directions:
Directions:
n a large pot, heat up the olive oil, and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to one side of the pot. Melt 1 more tablespoon of butter on empty side of the pot and add flour to the butter. Cook for one minute, stirring the flour in the butter. Mix in chicken broth and half and half. Bring to a simmer and cook for 15 minutes. Puree soup in blender (leave it a little chunky.) Add salt and pepper and hot sauce if necessary. Add parmesan cheese and parsley.

Serve with English muffin halves with cheese and a salad with blue cheese and pears.
Number Of Servings:
Number Of Servings:
6

 

 

 

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