Saturday, August 23, 2008

Cauliflower Soup

Adapted from the Silky Cauliflower Soup by the Smitten Kitchen

2 T Olive Oil
Small onion, chopped
2 Cloves garlic, minced
4 1/2 Cups of low sodium chicken broth
1 Potato, peeled and cut in 1" cubes
Head of cauliflower, stalk and leaves removed, coarsely chopped
3/4 Cup of milk, heated
1/2 Cup of freshly grated parmesan cheese
Salt and pepper to taste

Heat oil in a large stock pot over medium heat. Cook the onion and garlic until soft, not browned - about 5 minutes. Add chicken broth and bring to a boil. Add potato and let simmer for 3-4 minutes. Add cauliflower, bring heat down to a simmer, cover and cook for about 15 minutes. Using an immersion blender, puree until smooth. You can also puree in batches in a blender of food processor but let the soup cool first. Stir in heated milk and parmesan cheese. Add salt and pepper to taste.


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