Elegant Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1Tbs Olive Oil1Tbs butter2 large onions, coarsely chopped3 stalks celery, trimmed and thinly sliced2 garlic cloves, thinly slicedleaves only from 3 thyme sprigs (or 1/2 tsp dried thyme)kosher salt & white (or black) pepper1 large head cauliflower, trimmed, broken into florets (I like to trim and slice up the stem part as well)6 cups chicken (or vegetable) broth
1. In a large soup pot or dutch oven, heat oil and butter over low heat. Add onions, celery, garlic, thyme, 1/2 tsp salt, and about 1/4 tsp pepper and stir to coat. Cover and cook gently, stirring often, until vegetables are soft, about 20 minutes.
2. Add cauliflower florets and broth to pot and bring to a boil. Reduce heat so that broth simmers gently, cover, and cook until cauliflower is very soft, about 20 more minutes.
3. Working in batches, puree the soup in a blender until smooth and velvety. Season with more salt and pepper.
Serve with grated cheese (Parmesan, Comte, or Gruyere work well), a dollop of creme fraiche, a drizzle of walnut oil, or my favorite, white truffle oil.
Serving Size: Makes about twelve 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user TERZA_RIMA.
2. Add cauliflower florets and broth to pot and bring to a boil. Reduce heat so that broth simmers gently, cover, and cook until cauliflower is very soft, about 20 more minutes.
3. Working in batches, puree the soup in a blender until smooth and velvety. Season with more salt and pepper.
Serve with grated cheese (Parmesan, Comte, or Gruyere work well), a dollop of creme fraiche, a drizzle of walnut oil, or my favorite, white truffle oil.
Serving Size: Makes about twelve 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user TERZA_RIMA.
Nutritional Info Amount Per Serving
- Calories: 47.3
- Total Fat: 2.5 g
- Cholesterol: 5.1 mg
- Sodium: 504.0 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.8 g
- Protein: 1.9 g
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