Creamy Cauliflower Soup Recipe #326687
If you like cauliflower (and even if you don't), this soup is for you. Creamy and smooth, and not overpowering.
1 hour | 15 min prep
SERVES 6
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon butter or margarine
- 4 cups chicken stock or broth
- 1 large cauliflower, chopped
- 2 large potatoes, peeled and chopped
- 1 bay leaf
- 1 cup milk
- 1/4 cup grated carrot
- salt and pepper
- parsley (to garnish)
- In a large saucepan, cook onion and garlic in butter until onions are translucent. Add chicken stock, cauliflower, potato, and bay leaf. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until vegetables are tender. Discard bay leaf.
- Process soup in a blender or food processor until smooth. (I use a potato masher, because I like lumps of veggies in mine.).
- Return to saucepan. Stir in milk and grated carrots. Simmer 5 to 10 minutes, or until carrots are tender. Adjust seasoning to taste. Garnish with parsley. Serve with fresh grated Parmesan cheese if desired.
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5 stars