Soups & Sauces » Cream of Cauliflower Soup
A hot bowl of creamy soup with very little cream? We were intrigued. Martha adds 2 pounds of cauliflower florets to an onion, carrot and broth base with a touch of light cream. Parmesan cheese gives enough tang so you won't feel the need for salt. Puréed to a smooth consistency, you'll be surprised how something so deliciously rich contains so little fat.
Ingredients
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 large carrot, diced
- 2 lbs fresh or frozen (thawed) cauliflower florets
- 4 cups chicken broth
- ¾ cup light cream
- 1 cup grated Parmesan cheese
- ½ cup favorite shredded cheese
- salt & pepper to taste (optional)
Garnish Options
- croutons
- crusty bread
Equipment
- immersion blender
- medium stockpot
How-to
- Heat olive oil in a medium pot over medium-high heat
- Add onion and carrot and sauté onion until soft, about 5 minutes
- Add cauliflower florets to the pot and cover, turning florets once every 2-3 minutes until "mashable' (you might have to add a little broth close to the end so the florets don't brown too much); this process should take a total of 5 minutes
- When everything is mashable, add the broth and bring to a simmer (low boil) 2-3 minutes
- Remove from heat and use an immersion blender to purée until smooth. If you don't have an immersion blender, use a regular blender and blend the soup in batches
- Add the cream and cheeses, and purée to desired consistency. Check flavor and add salt and pepper if necessary (cheese is salty, so you may not need to add seasoning)
- Garnish with croutons or crusty bread (optional) and enjoy!
Note: This soup can get extremely hot considering the water content of the cauliflower – be sure to check the temperature before serving!
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