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Cauliflower Cream Soup
Serves: 6
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- Ingredients:
- 1/2 stick butter
- 1 small head cauliflower, trimmed, cut into 1-inch pieces
- 1/2, med . onion, finely chopped
- 1 stalk celery, finely chopped,
- 4 cups chicken broth
- 1 Tbsp. flour
- 6 oz. Fol Epi®, grated
- 1 cup whole milk
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. fresh dill , chopped
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Direction
- Melt 2 tablespoons of the butter in a large saucepan over medium heat. Add cauliflower, onion , and celery, Partially cover and cook until just tender, 5 minutes. Stir in broth.
- Bring to a boil. Lower heat. Cover and simmer until vegetables are very tender, about 30 minutes.
- Strain soup, reserving vegetables and liquid separately, Combine vegetables with just a little liquid in bowl of food processor, working in batches if necessary. Puree until very smooth. Whisk pureed vegetables into remaining liquid and set aside.
- Melt remaining 2 tablespoons butter in saucepan over medium heat. Whisk in flour until well combined. Cook, whisking constantly, until mixture is lightly browned, 1 to 2 min, (be careful not to burn flour). Whisk in soup until blended. Bring to boil. Lower heat.
- Mean while, combine Fol Epi® and milk in food processor, Puree until smooth. Whisk into soup until well blended. Gently heat, but do not boil.
- Stir in salt, pepper, and dill.
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Ratings:
fol11 Rating: 2.5/5 (2 votes cast)
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