Cream of Cauliflower Soup
4 tablespoons butter
1 onion, chopped
2 potatoes, peeled and cut into 1 inch pieces
1 head cauliflower, divided into florets
2 stalks celery, chopped
2 cups chicken stock
2/3 cup light cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces cheese, shredded
1. In a large saucepan, melt the butter over medium heat.
2. Add the onion, potatoes, cauliflower, and celery, and cook for 5
minutes. (I use more potatoes because I like a thicker base. I use
frozen cauliflower and put it in at the very end.)
3. Stir in the stock, bring to a boil, cover, and reduce heat.
4. Simmer until vegetables are tender, about 20 minutes. (If you are
using the frozen cauliflower, put it in with about 7-10 minutes
remaining depending upon how al dente you like your veggies.)
5. Transfer the mixture to a blender or food processor in batches and
process until smooth. (I cut off the florets of the cauliflower and
leave them whole in the soup. I puree the other parts.)
6. Return to the same saucepan and stir in cream.
7. Heat through over medium heat.
8. Season with salt and pepper.
9. Add shredded cheese, parmesan or cheddar, if desired.