Cream of Cauliflower Soup
I hope you enjoy this as much as my family does!
When I make this in the summer with my garden cauliflower crop I most always add in fresh corn kernels also, I have left the chili flakes as optional I am a lover of spicy food so I always at it in!
Yield (about 2 quarts)
Ingredients:
1/4 cup butter
1/2 teaspoon crushed chili flakes (or adjust to heat level)
2 medium onions, chopped into small pieces
1 large carrot, peeled and finely diced (or use 2 small carrots)
2 celery ribs, diced
2 to 4 garlic cloves (garlic lovers can use more)
1 medium head of cauliflower, chopped
5 cups chicken broth
1 teaspoon salt (I use seasoned salt)
1/2 to 1 teaspoon fresh ground black pepper, or to taste
1/2 teaspoon dried basil (rubbed between fingers to release the flavor)
6 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy (33-35%) whipping cream
1/4 cup sour cream
fresh grated Parmesan cheese
Instructions:
In a Dutch oven heat 1/4 cup butter over medium heat.
Add in crushed chili flakes, onions, carrots and celery; saute until tender (about 5 minutes) adding in the garlic the last 2 minutes of cooking time.
Add in the cauliflower, chicken broth, salt, pepper and basil; bring to a boil.
Reduce heat to low cover and simmer about 30 minutes or until the vegetables are tender.
Meanwhile in a saucepan melt 6 tablespoon butter over medium heat; add in flour and stir for 1 minute or until smooth.
Slowly add in milk and heavy cream stirring constantly, bring to a boil and cook for 2 minutes or until thickened and bubbly, then add to cauliflower mixture and cook for about 10-12 minutes stirring frequently.
Remove from heat then stir in sour cream.
Ladle into bowls and sprinkle with fresh grated Parmesan cheese.
Posted on www.recipezazz.com
Related posts:
Related posts brought to you by Yet Another Related Posts Plugin.
