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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rachael Ray recipe, October 2006 Ingredients:
4 tablespoons butter, unsalted |
1 medium onion, finely chopped |
2 1/2 pounds cauliflower, cored and finely chopped |
5 cups chicken broth |
Directions:
1. Melt the butter in a soup pot over medium heat.
2. Add the onion and cauliflower and cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
3. Add the chicken broth and bring to a boil.
4. Reduce the heat and simmer until the cauliflower is softened, about 20 minutes.
5. Puree the soup in batches in a blender until smooth.
6. Season to taste with salt and serve.
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