This Cauliflower Soup is a breeze to make, and with the cold weather still very much upon all of us it is a comforting recipe indeed.
Yields: 8 cups of soup
Recipe from About.com
1 tablespoon butter, plus 2 tablespoons for optional garnish
1 onion, roughly chopped
½ teaspoon salt, plus more to taste
2 cloves garlic, chopped
1 head cauliflower, chopped
2 cups chicken or vegetable broth
½ teaspoon freshly ground white pepper
¼ teaspoon freshly grated nutmeg
2 cups low-fat milk
- In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
- Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
- Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
- Add milk and cook over medium-low heat until hot.
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