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Cream of Cauliflower Soup
Recipe By : ???
Serving Size : 4 Preparation Time :0:00
Categories : Food Processor Cooking Soups & Stews
Vegetables
Amount Measure Ingredient -- Preparation Method
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2 Tablespoons Extra-virgin olive oil
1 large yellow onion -- sliced, very thin
3/4 teaspoon salt -- (as desired)
3 Tablespoons flour
1 large cauliflower (2-1/2 to 3 lbs.), cut into -- small
flowerets
2 cans condensed chicken broth
2 cans water
1 bay leaf
1 cup whole milk
1/2 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
Preparation Instructions:
In large saucepan, heat olive oil over medium heat. Add onion, lower
heat to medium-low, sprinkle with 1/4 teaspoon of the salt (if desired)
and cook, stirring to keep from sticking until caramel brown in color,
about 12 minutes. Add cauliflower and cook 3 minutes, stirring often.
Add flour and cook, stirring constantly, 1 minute. Add broth and bay
leaf. Bring to boil. Reduce heat to simmer, partially cover, and cook
until cauliflower is tender, about 10 minutes.
Remove bay leaf and discard. Reserve about 1/4 cup cooked vegetables for
garnish. Transfer soup in batches to blender or food processor and puree
until smooth. Return to pan.
Stir in milk, salt, and pepper. Reheat until hot but not boiling, about
3 minutes. Divide garnish vegetables among 4 bowls and pour soup over
top. Serve hot, sprinkled with nutmeg.
Serves 4.
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NOTES : Notes: This is not a TNT, but sure looks good and I am planning
to try this today as Dennis just bought a large cauliflower at the
Mississauga (Square 1) Market.
Re the author, I typed this from an old cut-out of a magazine and
adjusted to for me, as I cannot have butter and required low-sodium.
You can use butter in place of olive oil if you wish the original one
did.
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