Cauliflower Soup
Posted by admin23 on December 5, 2009
Well the weather outside has definitely turned to winter on us. I am not sure if it will get to far above freezing today, and they are calling for snow on Monday. The bf and I went to a dinner party last night…great fun. The host provided soup and stew…both were fantastic, and we the guests provided all the other dishes, appetizers, and desserts…A good time was had by all…The soup recipe is below, but the host last night made it with vegetable stock, and Broccoli instead of cauliflower.
INGREDIENTS
- 4 ¾ cups of chicken broth (or vegetable stock can be substituted)
- 1 Tbsp. unsalted butter (optional)
- 1 medium onion chopped
- 2 tsp. minced garlic
- 1 ½ lbs. chopped cauliflower (fresh or frozen)
- 1 cup diced russet potatoes (it’s ideal to peel them, but I typically leave the skin on)
- ½ cup milk
- ½ tsp. salt (more to taste)
- Pepper to taste
- Fresh dill and grated cheddar cheese for garnish (parsley and green onions work, too)
DIRECTIONS
1. Heat a ¼ cup of chicken broth (water can be used, too) and butter until butter is melted.
2. Cook onion and garlic until tender.
3. Add the rest of the chicken broth, cauliflower and potatoes. Bring to a boil and simmer until cauliflower and potatoes are tender (approx. 15 – 20 min.)
4. Puree cauliflower and potatoes in a Cuisinart or with an immersion blender until smooth. Add back to the pot.
5. Stir in milk and salt. Add more salt and pepper to taste.
6. Simmer for a few minutes and then serve with a little fresh dill and grated cheddar cheese on top.
Next time, try this with broccoli instead of cauliflower.
La minestra è buona per il vostri cuore ed anima.
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