Cream of Cauliflower Soup


Cream of Cauliflower Soup:

The kids and I woke up today feeling like we didn’t have a long enough spring break. Tyson got home on Friday from a long work week out of town and we partied all weekend long. Maybe that’s why I’m a little groggy today; too much partying. Friday night, Tyson took the family to our favorite Italian restaurant Olivas in Sherman Oaks. Saturday, we had a business dinner at The Ivy by The Shore, one of my all time favorite restaurants and then Sunday we spent the day with our Parisian best friends Mathieu and Aurore and their beautiful kids at our kids favorite beach and restaurant Paradise Cove. Okay that explains why I’m tired, now back to healthy home cooking.

Yes, It’s springtime but I’m still in the mood for a great hearty soup. My chunky Cauliflower Soup recipe can be a starter or a main dish. It’s healthy and absolutely delicious.  I’m always trying new soup recipes and here’s a winner for all…and my kids love it too!

Start the week off right and stay positive.

Ali in the Valley

Photo by: Ali

Cream of Cauliflower Soup Recipe:

Ingredients:

1 medium yellow onion (diced) 1/2 stick of unsalted butter 1/4  cup all-purpose flour 4 cups low-sodium vegetable or chicken broth 1 head or pound of cauliflower (chopped) 1 cup of  2% milk or 1/4 cup of heavy cream 1 cup water Season with coarse salt and pepper 1 tablespoon minced chives (optional garnishing)

Directions:


In a medium pot, melt 1/4 cup (1/2 stick) unsalted butter over medium heat.  Add 1 medium yellow onion, diced medium and cook stirring occasionally, until softened, 5 to 8 minutes.


Add 1/4 cup all-purpose flour and cook, stirring until combined, 1 to 2 minutes.


Whisking constantly add 4 cups low-sodium vegetable broth (or chicken broth) and 1 cup water and bring to a boil over high.  Reduce heat and simmer, whisking occasionally, 10 minutes.


Add 1 pound or head of cauliflower, cut into florets, stems peeled and chopped, and bring to a simmer.  Cook until cauliflower is very tender, 25 to 30 minutes.


Use a handheld mixer or transfer mixture to blender and puree’ until smooth to your desire.  If using blender and not handheld mixer return to pot as pureed.  Note: I like mine a little chunky!

Add 1 cup of 2 % organic milk or 1/4 organic heavy cream and heat over medium until warmed. Season with coarse salt and ground pepper.  Thin with broth or water if desired.

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