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Cauliflower Soup Recipe

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This recipe for Cauliflower Soup is from The McCabe Family Cookbook Project, 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:  
1/4 cup extra-virgin olive oil
Half a head of cauliflower, cored and chopped
1 onion, chopped
1 whole leek, trimmed and chopped
½ fennel bulb, trimmed and chopped, tops reserved for garnish
2 cloves garlic minced
1 bay leaf
1 medium Yukon gold potato, peeled and diced
4 cups Basic Chicken Stock
1 pinch crushed red pepper flakes
1 sprig fresh thyme
Salt and freshly ground white pepper
1 tablespoon chopped fresh chives
Directions:
Directions:
Heat the olive oil in a large heavy-bottomed pot over moderate heat and sweat the onion, leeks and fennel, stirring, for about 2 minutes. Add the garlic and cook 2 minutes more. Add the cauliflower, potatoes, chicken broth, bay leaf, red pepper flakes and thyme. Bring to a boil, then reduce immediately to a simmer. Cook until the potatoes are soft, about 20 minutes. Remove bay leaf and thyme sprig.
Puree the soup with an immersion blender. Season to taste with salt and white pepper.
Garnish with chopped fennel fronds and chives.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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