Cauliflower Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: coarse salt and pepper
3 tbsp butter
2 small heads cauliflower, or 1 large, cut into small florets
3 ribs celery and leafy tops, finely chopped
1 medium onion, chopped
2 tbsb fresh thyme leaves (chopped, if desired)
2 tbsp all purpose flour
1 qt. chicken broth
1 cup half and half or whole milk hot sauce, optional
3 tbsp chopped parsley or chives, for garnish
1/2 grated parmesan, for garnish
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Directions: |
Directions:In a large pot, heat olive oil and 2 tbsp of butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir. Add celery, onion, and thyme, and cook for 3 minutes. Push the vegetables to one side and add 1 more tbsp of butter. Add the flour to the butter and cook for 1 minute, stirring the flour in the butter. Mix in the chicken broth and half-and-half. Bring to a simmer and cook 15 minutes. Puree soup in blender or foor processor, and return to pot. (I like it on the chunky side.) Check seasoning and add hot sauce, if desired.
Serve garnished with parsley and parmesan. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: One of my all time favorite soups, it’s so so Good. I'm not kidding! I like it so much I don't even mind hauling the soup out of the pot, puree-ing it, and then getting it back into the pot.
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