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Cauliflower Soup

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Cauliflower Soup
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Easy
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This is a variation of Rachael Ray's recipe on Food Network:
Cauliflower Soup and Garlic and Cheese Sourdough "Dippers"

Prep

Cook

Category: Soups
Seasons All
Cuisine Type American

Ingredients

For 6 Person(s)

Soup Ingredients

1 teaspoon coarse salt and coarse black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 small heads or 1 large head cauliflower, cut into small bunches of florets
3 ribs celery and leafy tops from the heart of stalk, finely chopped
1 medium onion, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
1 quart chicken broth
1 cup half-and-half or whole milk

Garlic Bread

1 loaf french bread
1 garlic clove minced
6 tablespoons butter

Cauliflower Soup Directions

  1. In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper.
  2. Add the cauliflower florets and stir with a wooden spoon. Cook for 5 minutes.
  3. Add celery, onion and thyme and cook for 3 more minutes.
  4. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter.
  5. Cook the rue (flour/butter) for 1 minute, stirring the flour in the butter.
  6. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes.
  7. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired. 
  8. Serve hot with a side of garlic bread.

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