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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Carmelized Cauliflower Soup Recipe

4.5 stars - based on 1 vote
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This recipe for Carmelized Cauliflower Soup is from Recipes from our Family Tree, 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:  
1 - Large head of cauliflower, chopped
2 - stalks celery, chopped
1/2 onion, chopped
1- T fresh Thyme or 1- t dried
1/4 c vegetable oil (I use sunflower seed oil)
1 quart chicken or vegetable stock (use more if to thick - however this is suppose to be thick and creamy)
Salt and pepper to taste
Directions:
Directions:
Place oil in a Dutch oven, Add cauliflower, celery, onion, and thyme and cook over med heat (adjust heat to your stove) until caramelized and golden and all vegetables are very soft, about 30 minutes.Add some water as you go if the pan is getting too dry. Add chicken or vegetable stock. Blend with a stick blender until pureed and smooth, adding stock as needed. Add salt and pepper to taste.

Serve with grilled ham and cheese sandwiches (Todd's favorite) or a salad and crusty bread.

Yum!!!!
Personal Notes:
Personal Notes:
The more caramelized the cauliflower the richer the flavor of the soup becomes.

 

 

 

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