Over 20 years ago I took a couple of cooking classes from a local woman. I remember her as a real “down to earth” person. She would always talk about the food co-op she was involved in (which was very foreign to most of us) and we used lots of items from her garden. I find it extremely interesting that society is moving towards that direction again – which I’m glad for.
This recipe that I’m sharing with you is one I’m actually making today. I had a great deal of extra cauliflower so I thought it would be a nice cold sunny day to enjoy some nostalgic soup. I’m sure you are already guessing that I have re-worked the recipe and it is a great deal lower in fat than the original we were taught in class, but I have made this soup countless times since and it’s so delicious.
Christmas is fast approaching and if you do not have an immersion blender (also know as emulsifier), put one on your Christmas list. They work so much better than putting hot soup into a blender! Plus you can use it for lots of other things and they are not very expensive unless you get into the commercial grade design…….well that is still something that I covet 🙂 Enjoy!!!!! For comments/questions please email email@example.com
Cream Of Cauliflower Soup
3 cups chicken stock
4 cup fresh cauliflower
3 T.b Blue Bonnet
3/4 cup minced celery
3/4 cup minced onion
3 Tlb. flour
2 cup no fat half & half
1 tsp. salt
1/2 tsp. pepper
Bring chicken stock to a boil in a large pot, add cauliflower florets. Reduce the heat, cover and simmer until cauliflower is tender. Remove 2 cups of the cauliflower florets and set them aside. Keep remaining cauliflower & stock just warm.
In a large pan, melt the BB. add the celery and onion. Cook for about 5-7 minutes or until tender/clear but not browned. Add flour stirring constantly. Cook over moderate heat for about 1-2 minutes without browning. Remove from heat, cover and set aside
Add the no fat half & half, salt and pepper to the warm cauliflower and stock. heat just to the boiling point but do not boil. Pour into flour mixture, stirring constantly, cook until thickened. Remove from heat and use emulsifier to puree. If you need to use a blender be sure to cool your soup a bit before you puree it and only fill the blender about half way to prevent over flowing.
Chop the reserved cauliflower in small pieces and add to the soup. Warm a bit – do not boil! Serve a delicious, warm, creamy cauliflower soup. I have found that even people who do not like cauliflower like this soup.