No Puree Cauliflower Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
I searched for a cauliflower soup recipe with no potatoes, and didn't call for any of the soup to be pureed. Since I couldn't find one online or through the recipe request, I put some together and came up with this recipe. It is the perfect side to any sandwich. Toss in some cooked, cubed ham, and you have a wonderful main dish! Ingredients:
1 (16 ounce) bag frozen cauliflower |
1/2 cup onion, finely chopped |
1 carrot, shredded (about 1/2 cup) |
2 tablespoons olive oil |
1 (8 ounce) can whole kernel corn, drained |
2 tablespoons parsley, finely chopped |
4 cups chicken broth |
1/4 cup butter |
3/4 cup flour |
2 cups milk |
2 cups half-and-half |
1 teaspoon salt |
1 teaspoon ground white pepper |
Directions:
1. Cook cauliflower according to package directions, drain and chop into small pieces.
2. In a dutch oven, saute onions and carrots in oil until tender.
3. Stir in cauliflower, corn, and parsley.
4. Add chicken broth. Bring to a boil. Reduce heat and simmer 5 to 10 minutes.
5. In a saucepan over medium heat, melt butter. Whisk in flour. Gradually add milk and half and half. Cook, stirring continously until thickened. Do not allow to boil.
6. Carefully stir thickened mixture into chicken broth and vegetables in Dutch oven.
7. Add salt and pepper, then adjust seasonings to taste.
|
|