Cream of Cauliflower Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Creamy delicious cauliflower soup. Great for a cold winters day. Serve with bread and a salad to make a complete meal. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
2 tablespoons of chopped leeks |
1 stalk celery, chopped |
4 garlic cloves, minced |
14 1/2 ounces of diced carrots |
6 cups chicken broth |
40 ounces cauliflower florets |
4 ounces light cream |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 cup white wine |
Directions:
1. Saute leeks and garlic in butter and olive oil. Add celery and cauliflower. Saute until cauliflower begins to soften. Add wine and let it reduce for a few minutes. Cook vegetables for about 5 minutes. Add broth. Bring to a boil and reduce heat and let vegetables cook all the way thru. Add pepper and salt. Taste and make sure seasoning is good. With an immersion blender, blend everything together. Once everything is blended go ahead and add light cream. Add more or less to desired consistency.
2. Garnish soup with crumbled bacon, shredded cheddar cheese and sour cream OR nothing at all.
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