CREAM OF CAULIFLOWER SOUP
1 medium onion chopped-
2 tablespoons olive oil-
2 tablespoons unsalted butter-
1 celery rib, with extra leaves, coarsely chopped-
1/2 tablespoon minced garlic (optional if you don’t like garlic)
6 cups chicken or vegetable broth (more if necessary)-
Juice of half a lemon-
1 head cauliflower, cored and broken into florets-
1 cup heavy cream, light cream or half and half-
OPTIONAL: 1 cup of shredded cheddar cheese-
OPTIONAL: 1/4 cup chopped parsley OR 2TB dried parsley-
Salt, freshly ground black pepper, honey to taste-
Extra broth-
WONDRA flour-
Fresh or packaged croutons-
1. Chop onion, celery and garlic.
2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
3. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes.
4. If you are adding cheese, add it now. Stir slightly.
5. Purée in the pot with a STICK BLENDER preferably or a food processor until very smooth, adding cream as you go. You can add fresh parsley at this point for color. Add extra broth to thin OR WONDRA flour to thicken for desired consistency. Season with salt and pepper. 1-2 TB honey can be added if you want to soften the savory edge of this soup. Garnish with chopped parsley, paprika and/or croutons.
NOTE- Experiment with other vegetables substituted for the cauliflower. Broccoli, carrots, asparagus and butternut squash are nice options. Fresh or frozen peas make a delicious Spring Cream of Pea soup with the addition of 1/2 teaspoon of chopped fresh mint. Canned whole tomatoes can also be substituted. You may need tomato paste added as you blend to achieve depth of flavor. As with all cooking, add your seasoning GRADUALLY and TASTE AS YOU GO.
HAPPY COOKING.
