Wednesday, December 12, 2007

Cream of Cauliflower Soup

I just adore soup. In the winter, I usually make a big pot of it and distribute it to friends and neighbors cuz everyone can use a little warm up from time to time.

Cream of Cauliflower Soup
  • One Large head of Cauliflower, rinsed and chopped into medium flowerets
  • one small onion, chopped
  • one clove garlic, chopped
  • 3 tbsp butter
  • salt to taste (about 1-1 1/2 tbsp kosher salt)
  • 1 quart of vegetable broth (I like Imagine's No chicken Broth) plus water to cover
  • 1/4 c cooking wine or dry white wine (optional)
  • 1/4 -1/2 tsp white pepper
  • 1/43 c half and half or half
  • snipped chives and nutmeg to garnish
  • Low fat- decrease butter to 1 tbsp and substitute 1/3 c evaporated skim milk for the half and half
  • Vegan-substitute either margarine, soy butter, or olive oil for the butter and 1/3 c of plain soy or rice milk for the half and half
  • melt the butter in a large soup pot, over medium heat and add 1/3 c of broth, bring to simmer
  • add onions, garlic and salt and simmer until tender, about 5 minutes
  • add the rest of the broth, wine (if using), cauliflower, using water to make sure cauliflower is just barely covered
  • simmer, uncovered, until cauliflower is very tender, about 30 minutes
  • remove from heat
  • if using an immersion blender, puree soup until smooth in the pot, alternatively, use a traditional blender, pureeing one batch at a time and transferring to a new soup pot
  • when all the soup is pureed stir in the half and half and white pepper, test for seasoning adding more salt or pepper to taste
  • return to heat to heat through making sure not to boil or simmer
  • to serve, ladle the soup into individual bowls, top with some snipped chives and a pinch of nutmeg

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