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Cauliflower Soup Recipe

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This recipe for Cauliflower Soup, by , 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!

Contributor:  
Contributor:  
Sharon McCabe

Category:
Category:

Ingredients:  
Ingredients:  
cup olive oil
onion or 1 whole leek, trimmed and chopped
1/4 teaspoon red pepper flakes
1/3 cup celery stalk and leaves finely sliced or fennel bulb, trimmed and chopped
1 cauliflower head broken into florets
4 cloves garlic, minced
1 potato, peeled and roughly chopped
4 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Directions:
Heat the oil in a very large pan over medium high heat. Add onions or leeks and fennel. Stirring to coat with oil and sweat for 2 minutes. Add garlic stir and cook until fragrant, about 30 seconds. Add red pepper flakes and cook another 30 seconds. Add the cauliflower florets, celery, potato, and chicken broth. Bring to a boil, then turn down to a simmer for 20-30 minutes until florets are soft. Remove the bay leaf and use an immersion blender to blend all the ingredients or put in a blender.

Serve the soup hot topped with sour cream or bacon crumbles.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Adapted from Chef John Besh's Cream of any Vegetable Soup recipe. It is awesome on any cold night.

 

 

 

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