Soups: Creamy Cauliflower Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Made like potato soup, but with fewer calories and more fiber. Ingredients:
1/3 cup shallot, diced (1 medium) |
2 stalks celery, diced |
2 tbsp butter (pasture butter) |
1/2 tsp salt |
1 head cauliflower, trimmed and cut in florets |
2 cups chicken broth |
5 oz evaporated milk |
Directions:
1. In a large sauce pan, over medium-low heat, cook shallots and celery in butter until shallots become translucent, about 5 minutes. Add salt and stir. Continue to cook over low heat a few more minutes to draw the moisture out of the vegetables.
2. Stir in chicken broth and cauliflower. Bring to a boil. Lower heat and simmer about 20 minutes, until cauliflower is very soft. Remove from heat and cool slightly.
3. Puree in blender or food processor. Return to pan.
4. Stir in evaporated milk, heating gently until hot. May add water if thinner soup is desired.
5. May serve topped with sour cream and chopped chives, or shredded white cheddar cheese.
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