Cauliflower SoupSubmitted by: RGEIB99
Introductiona thick, satisfying soup! also can be used as a sauce on whole wheat pasta. For variation, try the sauce with roasted asparagus. So AMAZINGLY GOOD, you will be licking the pot! a thick, satisfying soup! also can be used as a sauce on whole wheat pasta. For variation, try the sauce with roasted asparagus. So AMAZINGLY GOOD, you will be licking the pot!
2 cups (one small head) of fresh cauliflower chopped
4 Tbs. butter
1 small onion chopped
3-4 cloves of garlic, minced
2-3 Bay Leaves
1/2 tsp Thyme
2 Tbsp chives
salt,pepper to taste
1-2 Tbsp cream cheese (if desired)
flour for thickening (if needed)
Consistence will change depending on how large your cauliflower head is, so make sure there is plenty of liquid over the cauliflower when it cooks. If needed, add a flour thickening to the food processor/blender to reach the consistency you desire. Can be thinned to be an Alfredo sauce substitute and served over pasta.
to a large pot, melt the 4 Tbsp of butter over high heat
add onion and stir until softened
add garlic and stir until fragrant (only a few seconds)
add cauliflower, broth, water and remaining seasonings
bring to a full simmer/boil and reduce heat to med/low
continue cooking, stirring occasionally until the cauliflower is completely cooked and very tender
transfer to food processor/blender and add in 1-2 Tbsp of cream cheese if desired. Blend until smooth
and thick. serve hot. can be frozen
Serving Size: makes 5 cups of great soup
Number of Servings: 1
Recipe submitted by SparkPeople user RGEIB99.