Cream of Cauliflower Soup

Cream of Cauliflower Soup
Yield
2servings
Yield
2servings
Cream of Cauliflower Soup
Yield
2servings
Yield
2servings
Ingredients
  • 1/2head cauliflower
  • 2tablespoons buttercut into 4 pieces
  • 2tablespoons leekwhite and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 2tablespoons onionshalved and sliced thin
  • a/n coarse salt
  • black pepper
  • 2cups water or chicken stockto 2 1/2 cups
  • 1/4 cup cream
  • 1tablespoon chivesminced
Yield:
Instructions
  1. Pull off outer leaves of cauliflower and trim stem.
  2. Using paring knife, cut around core to remove; thinly slice core and reserve.
  3. Cut cauliflower crosswise into 1/2-inch thick slices.
  4. Melt 2 tablespoons butter in large saucepan over medium-low heat.
  5. Add leek, onion, and 1 teaspoon salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
  6. Increase heat to medium-high; add 2 cups water or stock and cream, sliced core, and HALF of sliced cauliflower; and bring to simmer.
  7. Reduce heat to medium-low and simmer gently for 15 minutes.
  8. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
  9. pour the solids of the soup into a blender and pour half of the liquid in. puree on high. add liquid in small amounts until you achieve a very smooth velvety soup. season with salt and pepper.
  10. Pour into soup cup and drizzle of browned butter, and chives and seasoning with pepper to taste.