Cream of Cauliflower Soup
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
- Pull off outer leaves of cauliflower and trim stem.
- Using paring knife, cut around core to remove; thinly slice core and reserve.
- Cut cauliflower crosswise into 1/2-inch thick slices.
- Melt 2 tablespoons butter in large saucepan over medium-low heat.
- Add leek, onion, and 1 teaspoon salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
- Increase heat to medium-high; add 2 cups water or stock and cream, sliced core, and HALF of sliced cauliflower; and bring to simmer.
- Reduce heat to medium-low and simmer gently for 15 minutes.
- Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
- 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.
- Pour into soup cup and drizzle of browned butter, and chives and seasoning with pepper to taste.
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